Tails stew with carrots, beets and ...

Preparation

1. Preheat oven to 325 degrees F.

2. In a heavy oven or large pot 6/4 Dutch, hot canola oil over high heat until hot but not smoking.

Season 3. oxtail with salt and pepper. Pliers, the lower half of oxtail careful oil to brown, cook for 3-4 minutes per side. When both sides are browned, transfer to a plate and reserve. Repeat cooking process with the rest of the tails of meat.

4. Reduce heat to medium and add the onion. Saute, stirring constantly with a wooden spoon for a few minutes, until the onion is translucent. Add garlic and tomato paste mix until smooth. Season with salt and pepper and the branches beef broth and thyme. Stir and scrape the pan with a wooden spoon to remove the delicious caramelised pieces in the pot.

5. With tongs, lower beef tails back into the pot. Increase heat to high and bring the liquid to a boil. Cover tightly with a lid and transfer the pan in the preheated oven.

6. Cook for 2 hours, checked every 30 minutes to ensure that the liquid level is maintained. (If the fluid visible at any time during the cooking process, add 1 cup of water.)

7. Cook for 2 hours, remove the pan from the oven. Add the carrots, parsnips and turnips, and mix with the oxtail. Previous 1 to 1 1/2 hours additional oven until the meat is tender tails. Check the oil level every 30 minutes.

8. Remove from the oven and allow to cool for 10-15 minutes.

Pour the liquid fat high, and discard the thyme. Serving oxtail and vegetables cooked rice with liquid spoon.

Try this secondary braised ox tails:

Broccoli salad with lemon, garlic and pepper dressing
Hot Leek Lemon Dijon Vinaigrette
Butter Roasted Cauliflower
And roasted beet salad with goat cheese arugula
Five Spices Roasted carrots