How To Make Oxtail Stew

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Some grocery stores carry them and others you must make a special request for this cut of beef. Oxtail is a cut of beef that is round and centered with a solid bone. Pieces can be as small as 3 inches around to 8 inches around and are about 1-1/2 inches high. These cuts of meat are perfect for soups and stews since they are very low on the meat content.

Oxtail stew is generally a British dish and popular in many British commonwealth countries. This stew is not very hard to make and best if done in a slow cooker or crock pot.

Ingredients

3 cups of water
3 lb. oxtails
1 lb. lima beans soaked overnight
5 peeled and diced potatoes
3 chopped carrots
1/2 onion diced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons corn starch
1 cup water

In a slow cooker on medium heat, place 3 cups of water with the oxtails, beans, potatoes, carrots, onions and spices. Let it cook for 8 hours, stirring occasionally every 3 hours. When you are about ready to serve, mix the corn starch and 1 cup of water and pour into the stew. Let it thicken the broth. You can serve this in a bowl or on a plate with bread or biscuits. Serves 4-5 people.

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