Celiac.com 01/24/2024 – This slow cook oxtail stew is a delightful marriage of oxtail, red wine, beef broth, and tomato sauce, along with potatoes, carrots, and a variety of herbs and seasonings. The oxtails are placed in a large skillet and browned on both sides before being added to the slow cooker. They come out tender and tasty after 9 to 10 hours in the Crock Pot. This recipe makes a deliciously hearty meal to come home to after a long day. It can be enjoyed by itself, over steamed rice or mashed potatoes, or with some toasted gluten-free bread.
Ingredients
3 tablespoons extra-virgin olive oil
3 to 4 pounds oxtails, disjointed
2 medium onions, chopped
2 cloves garlic, finely chopped
1 tablespoon potato starch
2 potatoes, cut into chunks
2 carrots, chopped
3/4 cup dry red wine
1½ cups beef stock
½ cup tomato sauce
6 peppercorns
½ teaspoon dried oregano
1 dried red chili pepper, seeded and chopped
2 whole cloves
1 red bell pepper, chopped
1 tablespoon parsley, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
Directions:
Heat oil in a large skillet over medium-high heat; brown oxtails on all sides and heat oxtails in skillet. Reduce heat to medium; add onions and cook for 5 minutes longer.
Add onions and garlic to the skillet with oxtails and cook for 1 minute.
Sprinkle potato starch over meat, onions, and garlic, and stir to blend. Cook for 2 minutes longer.
Put potatoes in the bottom of the crock pot along with carrots.
Add oxtail mixture to crock pot
Deglaze pan with red wine and pour over oxtails in the slow cooker.
Add beef stock to slow cooker, along with tomato sauce, peppercorns, oregano, chili pepper, cloves, bell pepper, and parsley. Add salt and pepper, to taste.
Cover and cook on low for 9 to 11 hours, or until the oxtails are very tender.
NOTE:
Order oxtail ahead of cooking. If you have difficulty finding oxtails, substitute meaty veal or beef neck, short rib, shank, or other various soup bones, but expect a less robust flavor.
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