Taiwanese Style Oxtail Stew

Taiwanese Style Oxtail Stew

10
eli2884 1

"No potatoes were used in this rich, fresh tomato based recipe. The ingredients are so simple that you don't need to search deep into your cabinet for them. It is a great dish over the rice."

Ingredients

4 h 5 m {{adjustedServings}} servings 671 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 671 kcal
  • 34%
  • Fat:
  • 35.5 g
  • 55%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 72.3 g
  • 145%
  • Cholesterol:
  • 250 mg
  • 83%
  • Sodium:
  • 1045 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

10
  1. 13 Ratings

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It was pretty good, but I made some modification. I used a can of chopped tomatoes instead of fresh tomatoes, added some dried basil, black pepper, paprika, and sea salt. Scooped out fat by the ...

Very good recipe.. we add some nothern beans and cabbage and some venegar. But everything turns out great!

Reminds me of the stew my mom used to make! Simple, delicious and the oxtail adds such a great flavor. 1. I used extra carrots (5) since I'm a fiend 2. Added parsnips which was a great cinnamo...