Oxtail Stew



4 Tbs (60 ml) butter

3-4 lbs (1.35-1.8 Kg) oxtails cut into individual joints

2 cups (500 ml) beef stock or water

1 cup (250 ml) tomato juice

2 bay (laurel) leaves

1 sprig fresh thyme, or 1/2 tsp (2 ml) dried thyme

8-12 small onions, peeled

2-3 ribs celery, chopped

2-3 carrots, chopped

1 Tbs (15 ml) cornstarch (cornflour) mixed with

1/4 cup (60 ml) cold water

Salt and freshly ground pepper to taste



Heat the butter in a large heavy pot over high heat and brown the

oxtail in batches. Combine the oxtails, stock, tomato juice, bay

leaves, and thyme in the same pot and bring to a boil. Reduce the

heat and simmer tightly covered until the oxtails are tender, 3 to 4

hours, adding more stock if needed. Add the onions, celery, and

carrots and cook until tender, about 30 minutes. Skim off and discard

as much fat as possible, adding more liquid if necessary to make about

1 1/2 cups (375 ml), and stir in the cornstarch mixture. Simmer

gently, stirring constantly, until the gravy is slightly thickened and

has lost its milky appearance. Adjust the seasoning with salt and

pepper. Serves 4 to 6.



Gone are the days when butchers would practically give oxtails away

for free, but they're still a relatively inexpensive cut of meat. If

your supermarket isn't in the habit of stocking them, they should be

able to special order them for you. Oxtails are rich in gelatin which

gives the gravy in this simple dish an unctuous texture. Serve this

old-fashioned dish over buttered noodles or with mashed potatoes.





Bon appetit from the Chef at World Wide Recipes