Taiwanese-Style Oxtail Stew

A delicious, oxtail tomato stew cooked low and slow with carrots, onions, and red wine.

• Preparation Time: 20 mins
• Cooking Time: 3 hr 50 mins
• Total Time: 4 hr 10 mins
• Calories: 671 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 3 tablespoons tomato paste
• 1 (14 ounce) can beef broth
• 5 cups water, or as needed
• 1 large yellow onion, cut into 1/2 inch pieces
• 0.5 cup red wine
• 3 pounds beef oxtails
• 3 large tomatoes, chopped, divided
• 3 medium carrots, cut into 1/2 inch pieces

Recipe Instructions

Step 1

Coat oxtails in flour.

Step 2

Heat oil in a Dutch oven over medium-high heat. Add oxtails and brown for 2 to 3 minutes per side. Stir in two chopped tomatoes and wine, then add enough water to cover meat. Bring to a boil, then reduce the heat to low. Cover and cook for 3 hours, adding additional water if the liquid becomes too low.

Step 3

Skim some fat from the top and transfer to a skillet. Add onion and sauté until golden brown, about 8 minutes. Stir in remaining chopped tomato and carrots; cook for 3 minutes. Stir in beef broth, tomato paste, and soy sauce; bring to a boil.

Step 4

Remove onion mixture from the heat, and pour into the Dutch oven. Cook for 20 minutes, adding more water if the liquid becomes too low.