Ingredients (serving 4)
- 3-4 pounds oxtail
- 1 cup AP flour, seasoned with salt and pepper
- 2 large yellow onions, sliced
- 3 large carrots, peeled and cut into bite size pieces
- 3 large jalapeno peppers, diced with seeds
- 6 cloves of garlic, minced
- 3 tbsp of Worcestershire sauce
- 1 cup dry sherry, or beef broth
- 1/2 box of pitted dry prunes
- 3 Bay leaves
- 1 tbsp each dried rosemary and thyme
- 1 tsp cinnamon
- 1 tsp cumin
- 4 cups beef broth
- Fresh cilantro
- 50 Hertz Red Sichuan Pepper oil
Directions
Step 1
Dredge oxtail in seasoned flour, let sit for 10 mins.
Step 2
Add 4 TABS of veg oil in skillet, lightly brown oxtail over medium heat, about 3 mins each side. Set aside on plate.
Step 3
Sauté onions, carrots, jalapenos and garlic for about 5 mins in the same oil. Stir occasionally, deglaze with Worcestershire and sherry. Add remaining ingredients except cilantro and Sichuan oil.
Step 4
Bring to boil, add oxtail to hot stew. Reduce heat, cover and simmer for 2 hours or until tender, Stir often.
Step 5
Serve in bowl, topped with fresh cilantro and a splash of 50 Hertz Red Sichuan Oil to taste. Add crusty French bread for gravy sopping!
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