I’m so glad you’re back. Are you hungry?
Brenda Margriet said, As the weather gets cooler in Northern British Columbia, I tend to make more stews and casseroles and soups. Share your favourite cold weather meal recipe!
You already know I love to cook. A few months ago, I was thinking about this delicious tomato leek soup my husband makes and thinking if I just add some meat to it, we could have it for a meal. Then I was in the supermarket and saw oxtail. Poof! Just like that, we have a new favorite.
For those of you who don’t know, Oxtail is a cow’s tail. The tail is made up of vertebra with meat all around it. It’s quite tough so this is a low and slow recipe. You could do it in a slow cooker, but you have to sweat the vegetables, so I just did it in my Dutch oven.
- 2 large leeks – diced and soaked to get the dirt out
- Olive oil
- 3 cans diced tomato (1 can of water more if needed to cover. You can also use beef stock.)
- 2 large cloves of garlic – chopped
- 1 small can of tomato paste
- handful of chopped parsely
- salt and pepper to taste
- 1 tsp. red pepper flake (optional)
- 2 lbs. oxtail. (I don’t put the small pieces in. I save them for broths)
Once the leeks are cleaned add them to the pot with olive oil and a little salt and pepper. Sweat them on medium heat until translucent, about 5 minutes. Add garlic and sauté another 2 minutes. Stir in tomato paste and cook on medium/low for 2 minutes. Add the tomatoes and water and bring to a boil. Reduce heat and tuck the oxtail into the sauce in one layer. Sprinkle with salt and pepper. Let simmer low for 6 to 8 hours until meat is tender. Add the parsley at the end and serve over fettuccini or another wide pasta.
This is a delicious rich meal. I know oxtail is unfamiliar to many of you, but I promise it’s just beef. The bones in the tail give this a rich flavor that will have you clamoring for more and ready for a nap.
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