Taiwanese Style Oxtail Stew

• 2 tablespoons vegetable oil
• 3 pounds beef oxtail
• 2 tablespoons all-purpose flour
• 2 large tomatoes, cubed
• 1/2 cup red wine
• 5 cups water, or as needed
• 1 large yellow onion, cut into 1/2 inch pieces
• 1 large tomato, chopped
• 3 carrots, cut into 1/2 inch pieces
• 1 (14 ounce) can beef broth
• 2 tablespoons soy sauce
• 3 tablespoons tomato paste

1. Heat oil in a Dutch oven or large pot with a lid over medium-high heat. Coat the oxtails in the flour and place in the Dutch oven. Cook until browned on each side. Stir in the 2 diced tomatoes, red wine, and enough water to cover the meat. Bring to a boil, then reduce heat to low. Cook for 3 hours, adding additional water or beef broth if the liquid becomes low.
2. After 3 hours, skim off some of the fat from the top and heat it in a skillet. Cook and stir the onion until browned, about 8 minutes. Stir in the chopped tomato and carrots. Cook for about 3 minutes. Stir in the beef broth, soy sauce, and tomato paste. Bring to a boil, then stir the onion mixture into the oxtail. Allow to cook for 20 minutes, stirring in more water if the liquid becomes too low.

vegetable oil, beef oxtail, flour, tomatoes, red wine, water, yellow onion, tomato, carrots, beef broth, soy sauce, tomato paste

Taken from www.allrecipes.com/recipe/204159/taiwanese-style-oxtail-stew/ (may not work)