The crockpot is perfect for this stew because oxtails need a long cooking time with low heat to become tender.
4 pounds oxtails, cut into 2" lengths
1/4 cup flour
salt and pepper
2 tablespoons salad oil
1 medium tomato, peeled and chopped
1 onion, chopped
3 carrots, chopped
2 turnips, chopped
1 clove garlic, crushed
1 bay leaf
3 cups beef bouillon
1 cup port wine
1/2 teaspoon black pepper
2 leeks, sliced
Combine the oxtails and flour. Shake off excess flour. Season with salt and pepper.
Brown meat in oil in skillet. Drain.
Add all ingredients to crock pot. Cover and cook on low for 7-9 hours. Remove bay leaf before serving.
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reviews & comments
August 10, 2013
Rich and delicious! My recommendations are to use a good quality port and a rich beef stock for best results. Since it cooks for so long you need strong flavors to start so don't use cheap broth or wine. The oxtails were so wonderfully tender. I'm so glad I made this recipe!
July 27, 2010
Recipe is easy to follow, but tends to produce a mediocre-tasting final stew.