Slow Cooker Oxtail Stew Submitted by ESTHER WEDDERBURN Ingredients 3 to 4 pounds of oxtail 2 tablespoons of vegetable oil 1 cup red wine 1 cup of beef broth 1 can of butter beans 1 small package of baby carrots 1 medium onion 1 stalk of celery cut into small pieces 1 can of stewed tomatoes (15 ounces) 1 small can of seasoned tomato paste 1 tablespoon of garlic powder 2 tablespoons of allspice 2 tablespoons of Caribbean Accompaniment: cooked white rice
Little City, Big Flavor
Instructions 1. Season oxtail well with garlic powder, allspice, and Caribbean Traditions Oxtail Seasoning. 2. Heat vegetable oil in iron skillet until hot. Put oxtail in iron skillet and braise. 3. Brown (not fully cook) on all sides turning frequently for approximately 10 minutes. 4. Remove oxtail and put in large crockpot. 5. Sauté carrots, onions ,and celery until soft in frying pan over medium heat for approximately 10 minutes. 6. Add a little oil to frying pan if needed. 7. Add sautéed vegetables over braised oxtail in the crockpot. 8. Drain the can of butter beans, rinse, and add to the braised oxtail in the crockpot. 9. Add the can of stewed tomatoes to crockpot. 10. In a mixing bowl, stir together red wine, beef broth, and tomato paste. 11. Add to the braised oxtail in crockpot. 12. Cover and cook all the ingredients in the crockpot for 6 hours. 13. Serve oxtail over cooked rice.
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