Though I no longer live in the big city, I still celebrate St. Patrick’s day. This year I really wanted to come up with a food idea that was not so traditional, but one that still had Irish roots. I decided to make a variation of Oxtail soup. Instead of soup, I made a stew.
Generally when I cook oxtails, I braise them and then throw them into the pressure cooker, however this time I wanted to try something new. I cooked them in the oven!
Servings: 4
Ingredients:
- 3 lbs. oxtails
- 2 cups beef stock
- 2 cups mild salsa (I used Chi-Chi’s Salsa)
- 1 1/2 cup shopped carrots
- 1 cup chopped celery
- 1/2 cup chopped mushrooms
- 1 large yellow onion diced
- 3-4 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
Preparation Instructions:
Preheat oven to 350 degrees F.
Rinse oxtails. Trim as much fat as you can from the oxtails. Place oxtails in a foil pan or baking dish. Sprinkle salt, pepper and garlic onto the oxtails. Top with the onions and bay leaves. Add beef stock and mild salsa to the pan. Cover pan with foil and bake for 3 hours. Uncover and add the carrots, mushrooms and celery to the pan. Bake uncovered for another 35–45 minutes or until the meat has browned and the vegetables are tender.
Because this can be a fatty meal, I placed the pan in the refrigerator after it had cooked so that I could scoop off the fat. For those who don’t know, fat rises and hardens when it cools which makes it easy to scoop out of meals.
I served this oven baked oxtail stew over Jasmine Rice and it was absolutely delicious. The meat was very tender and was practically falling off the bone.
Disclosure: I am currently a member of the Hormel Foods Extended Family Blogger Program and this post is part of my involvement in the Group. While Hormel Foods provides me with materials and necessary resources to complete various activities, my opinions are 100% my own.
Oven Baked Oxtail Stew – Irish Inspired Meal For St. Patty’s Day #HormelFamily t.co/4OARwdyN
— Diane Nassy(@philZENdia) March 29, 2012