Taiwanese-Style Oxtail Stew

Name: Taiwanese-Style Oxtail Stew
Total time: 250
Yield: 6
Ingredients: 3 pounds beef oxtails; 2 tablespoons all-purpose flour; 2 tablespoons vegetable oil; 3 large tomatoes, chopped, divided; 0.5 cup red wine; 5 cups water, or as needed; 1 large yellow onion, cut into 1/2 inch pieces; 3 medium carrots, cut into 1/2 inch pieces; 1 (14 ounce) can beef broth; 3 tablespoons tomato paste; 2 tablespoons soy sauce

Recipe by eli2884 from allrecipes.com

Dinner 4 Hr. 10 Mins.

Ingredients

6 servings

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3 pounds beef oxtails
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2 tablespoons all-purpose flour
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2 tablespoons vegetable oil
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3 large tomatoes, chopped, divided
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0.5 cup red wine
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5 cups water, or as needed

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1 large yellow onion, cut into 1/2 inch pieces
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3 medium carrots, cut into 1/2 inch pieces
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1 (14 ounce) can beef broth
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3 tablespoons tomato paste
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2 tablespoons soy sauce

Instructions

Coat oxtails in flour.
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.
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.
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.