Recipe information
Yield
serves 6 to 8. serving size: 1 piece of oxtail and 2 tablespoons of gravy.
Ingredients
1 tablespoon canola oil
2 pounds oxtail, cut into 2-inch pieces
2 to 3 tablespoons all-purpose flour
1 celery stalk, coarsely chopped
1/2 bay leaf
1/2 teaspoon dried thyme
3 garlic cloves
2 cups boiling water
6 small carrots, peeled
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Preparation
Step 1
Heat the oil in a large heavy skillet.
Step 2
Dredge the oxtail in the flour in a bowl, and place in the skillet. Stir constantly over brisk heat until the meat is seared, about 15 minutes.
Step 3
Add the celery, bay leaf, thyme, and garlic, stirring constantly until brown.
Step 4
Stir in the boiling water, reduce the heat, cover, and simmer for 1 1/2 hours.
Step 5
Add the carrots and parsley and continue simmering for 1 1/2 additional hours or until the meat is tender. Remove bay leaf. Add the salt and pepper.
