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Hey there in today’s feature we’ll discuss Oxtail Stew.
Growing up there was one comfort food that my brother and I would literally fight over and that was mom’s oxtail stew.
First season oxtails with brown sugar, salt, black pepper, garlic powder, all spice, soy sauce, & Worcestershire sauce. Use your hands and mix, cover
every nook & cranny of oxtail.
Next, get heat up to med-high on stove top, to skillet add vegetable oil & oxtail pieces, and brown on each side for about 2 minutes.
Once oxtail are browned place in crockpot, deglaze skillet by adding 2 Tbsp of beef broth. Add onions and carrots to skillet and stir until onions have
softened. Add these ingredients to the crockpot as well as garlic, green onion, beef broth, ketchup, thyme, & cornstarch. Cook on low heat for 8-10
hours or until oxtail is tender. 30 minutes before serving, add drained butter beans to crockpot.
Grab you a ladle, you favorite soup bowl, dish up some of that Oxtail Stew and serve w/ cornbread.
Guess what, it’s eatin time!!!
I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.
INGREDIENTS FOR OXTAIL STEW
2.5 lbs oxtails
¼ cup brown sugar
1 Tbsp soy sauce
1 Tbsp Worcestershire Sauce
1 Tbsp salt
2 tsp garlic powder
1 tsp black pepper
1 tsp all-spice
2 Tbsp vegetable oil
1 yellow onion chopped
4 green onions chopped
1 Tbsp garlic chopped
2 whole carrots chopped
1 cup beef broth
1 Tbsp ketchup
1 tsp dried thyme
2 Tbsp beef broth
1 Tbsp cornstarch
1 16 oz can Butter Beans drained
