Here are the following ingredients:
- 2 lb (1 kg) Beef Oxtail, cut into 1½-inch (4 cm) pieces
- 1 tsp (5 mL) salt (approx.)
- ½ tsp (2 mL) fresh ground pepper (approx.)
- 2 tbsp (30 mL) vegetable oil
- 1 large onion, chopped
- 2 tsp (10 mL) dried thyme
- 4 stalks celery, coarsely chopped, divided
- 2 large carrots, coarsely chopped, divided
- 8 cups (2 L) reduced-sodium beef broth
- 1 bay leaf
- 4 parsnips, coarsely chopped
- 1 large yellow-fleshed potato, peeled (if desired) and cut into 1-inch (2.5 cm) chunks
- ⅓ cup (75 mL) pearl barley, rinsed and drained
- 1 cup (250 mL) frozen peas
- 1 tsp (5 mL) cider vinegar
Here are the following shopping items to buy:
Follow these cooking methods/directions:
- Pat oxtail dry with paper towel. Season all over with salt and pepper. Heat oil over medium-high heat in Dutch oven or large heavy-bottom stockpot or saucepan. Sear oxtail, turning with tongs, for about 10 minutes or until browned all over. Transfer to a plate and tent with foil.
- Reduce heat to medium. Add onion, thyme and half of celery and carrots to pot. Cook, stirring often, for 5 minutes or until softened. Add broth and bay leaf; bring to a boil.
- Return oxtail to pot along with any accumulated juices. Cover, reduce heat and simmer, stirring occasionally, for 2 hours or until meat is very tender. During cooking, skim surface of broth to remove any pools of fat. Add a splash of water to stew during the last hour of cooking if it begins to thicken too quickly. Using tongs, transfer oxtail to a dish. Set aside until just cool enough to handle. Discard bay leaf.
- Add remaining celery and carrots to pot, along with parsnips and potatoes; bring to a boil. Stir in barley. Cover, reduce heat and simmer, stirring often, for 25 to 30 minutes or until vegetables are tender, barley is cooked through and broth has thickened.
- Meanwhile, pull meat from oxtail; discard bones and trim. Tear meat into small pieces.
- Season stew with salt and pepper to taste. Stir meat into stew with the peas. Simmer for 5 minutes or until heated through. Remove from heat and stir in vinegar.
Portion stew into freezer-safe containers, seal tightly and label with recipe name and date. Stew can be stored in the freezer up to 6 months. Thaw overnight in the refrigerator.