Slow cooker Local-style Oxtail Stew

Featured in the Honolulu Star-Advertiser on October 1, 2014.

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Ingredients:

Slow cooker Local-style Oxtail Stew

  • 1/4 cup vegetable oil
  • 3 pounds oxtails
  • 2 1/2 cups flour
  • 1 large Maui onion, cut into wedges
  • 2 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups water
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (8 ounces) tomato sauce
  • 1 can (10.75 ounces) can condensed tomato soup
  • 2 small carrots, peeled, cut into 1-inch pieces
  • 1 large potato, peeled and quartered
  • 2 stalks celery, peeled and cut into 1-inch pieces
  • 3 tablespoons flour mixed with 1/2 cup water
  • Red pepper flakes to taste, optional

Directions:

In large pot, heat oil. Dredge oxtails in flour, add to pot and brown lightly on all sides. Add onion and garlic; brown lightly. Transfer to crockpot. Add remaining ingredients, except the flour and water mixture. Cover and cook on LOW for 8-10 hours or until oxtails are tender. Thicken with flour slurry as desired. Simmer additional 30 minutes. Serves 6.

Approximate Nutrient Analysis per servings:
770 calories, 30 g fat, 9 g saturated fat, 165 mg cholesterol, greater than 1300 mg sodium, 71 g carbohydrate, 5 g fiber, 10 g sugar, 54 g protein

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