Ox Tail Stew Recipe

• ~2-3 lbs of ox-tails
• Flour (for dredging)
• Salt & Pepper
• Vegetable oil
• 1 large onion, sliced thin
• 4 cloves of garlic, chopped
• 1 can (14.5 oz) of diced canned tomatoes (with juice)
• 1/2 cup of chopped fresh cilantro
• 1 celery stalk, chopped
• 1 carrot, chopped
• 6 mushrooms sliced (crimini or white)
• 2 red jalapeno peppers
• 2 green jalapeno peppers (you can use fewer jalapeno's if they have a lot of heat)
• 2 bay leaves
• 1Tsp dried Thyme
• 3 Tsp Paprika
• 2 Tbsp Soy Sauce
• 1 Tbsp Sugar
• 1/2 cup of water
• For pasta:
• ~1/2 pounds of bow-tie or wheels
• 1 Tbsp Butter
• 1/4 cup chopped cilantro

1. Pre-heat oven to 325 F
2. Add ~1tsp of salt and 1 tsp of pepper to enough flour to dredge the ox tails.
3. Heat enough oil to fill ~1/4" in a medium to large dutch oven (at minimum 3 qts...I like cast iron).
4. Sear the ox-tails on all sides and set aside.
5. Drain off excess oil, but leave enough to cook the onions until translucent.
6. Add garlic, celery and carrots and jalapenos and cook for ~5 min.
7. Stir in the canned tomatoes, mushrooms, cilantro, thyme, paprika, soy sauce, sugar and pepper.
8. Season a little with salt and pepper.
9. Stir in 1/2 cup of water and add ox-tails, cover ox tails in mixture.
10. Cover dutch oven and bake until largest ox tails are tender, about 4 hours.
11. Skim off oil/fat from the top, stir and serve over pasta.
12. Pasta:
13. Boil pasta in 2 quarts of water with ~1 Tbsp salt until done.
14. Drain.
15. While still hot, stir in butter and cilantro.

flour, salt, vegetable oil, onion, garlic, tomatoes, fresh cilantro, celery stalk, carrot, mushrooms, red jalapeno peppers, green jalapeno peppers, bay leaves, thyme, paprika, soy sauce, sugar, water, pasta, wheels, butter, cilantro

Taken from cookeatshare.com/recipes/ox-tail-stew-300 (may not work)