Recipe courtesy of Alfred Kong
Oxtail Stew
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1171
- Total Fat
- 73
- Saturated Fat
- 29
- Carbohydrates
- 41
- Dietary Fiber
- 8
- Sugar
- 9
- Protein
- 85
- Cholesterol
- 262
- Sodium
- 1503
- Total: 2 hr 20 min
- Active: 20 min
Ingredients
7 pounds beef oxtails
1 pound onions, minced
1 ounce salt
1 ounce sugar
1/2-ounce garlic powder
1/4 cup ketchup
1/3 cup soy sauce
2 teaspoons liquid browning or soy sauce
1 teaspoon ground allspice
2 tomatoes, diced
1 bunch scallions, minced
2 cans butter beans, drained
Cornstarch mixed with a little cold water, if necessary
Directions
- Put the oxtails, onions, salt, sugar, garlic powder, ketchup, soy sauce, liquid browning, allspice, tomatoes and scallions in a 10- to 12-quart pot. Fill with enough water to cover everything. Bring to a boil, then reduce the heat to medium or medium-low and cook until tender, 2 hours. Add the beans and stir. Thicken with cornstarch if using.