Description
Based on a sunset magazine recipe of several years ago. This can be made in the crockpot. Also, potatoes and/or other veggies can be added.
Ingredients
- Oxtails
- Reduced Sodium Soy Sauce
- Oyster Sauce
- Vodka
- Onions
- Garlic Cloves
- Bay Leaves
- Oregano Leaves
- Beef Broth
- Celery
- Carrot
Instructions
- Place oxtails in a heavy soup kettle or dutch oven
- Add soy sauce, oyster sauce, and liquor
- Cover and marinate for one hour
- Cook covered over medium heat for 30 minutes to draw out juices
- Uncover
- Bring to a boil and turn often till meat is browned and liquid is evaporated
- Add garlic, bay leaves, oregano, and one onion, coarsely chopped, along with 1 / 4 cup beef broth
- Cook and stir to deglaze pan
- Add remaining beef broth
- Cover and simmer gently until meat is tender when piereced
- Remove pan from heat
- Strain broth into a large saucepan or bowl
- Discard onion and herbs
- Set meat aside
- When meat is cool, remove it from bones, cut in bite-sized pieces, and return to broth
- Refrigerate several hours or overnight
- Skim off and discard fat
- Bring broth to a boil
- Add celery, carrot, and 2 medium onions, coarsely chopped
- Reduce heat, cover, and simmer until veggies are tender