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German Oxtail Stew |
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Serves: 2 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best German Oxtail Stew recipe on the web!!_ tablespoons vegetable oil _ pounds oxtails cut into 2-inch lengths _ quarts water _ onion large, chopped _ cups carrots diced _ cup turnips diced _ cup celery diced _ bay leaf ___ teaspoon thyme dried, crushed _ to 5 peppercorns whole _ 1/2 teaspoons salt or to taste ___ cup pearl barley _ cup potatoes diced ___ pound mushrooms fresh, sliced Salt and freshly ground pepper to taste Paprika In large, heavy kettle heat 1 tablespoon vegetable oil; add oxtail pieces and brown well. Add water and bring to boil; skim for 15 minutes as residue rises to surface. Meanwhile, heat 2 tablespoons oil in large skillet; lightly brown onion, carrots, turnip, and celery. Add to soup kettle after the 15 minutes of skimming is completed. Bring to boil; add bay leaf, thyme, peppercorns, and salt; cover and simmer for 2 hours. Remove oxtail pieces; chill broth. Trim meat off bone and discard bones. Skim fat off broth, return meat to kettle, add barley, and bring to boil. Meanwhile, heat remaining 1 tablespoon oil in skillet and sauté potatoes and mushrooms over high heat, stirring, for 5 minutes. Add to kettle, bring to boil, and simmer for 40 to 45 minutes or until barley is tender. Remove from heat and correct seasoning with salt and pepper. Add a dash of paparika to each serving. Chicken Nugget Soup German Oxtail Stew German Pea Soup Tuna-Shrimp Chowder Turkey Chowder |
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