¼ cup (50 mL) all-purpose flour Salt and pepper 1 lb (500 g) Beef Oxtail, cut into 1½-inch (4 cm) pieces 3 tbsp (45 mL) sunflower or canola oil, divided 2 lb (1 kg) butternut or acorn squash, peeled and cut into ½-inch (1 cm) cubes 6 russet potatoes (unpeeled), cut into ½-inch (1 cm) cubes 6 stalks celery, diced 4 cloves garlic, minced 3 bay leaves

1. Combine flour with salt and pepper to your taste in a large bowl. Add oxtail pieces and toss to coat. Set aside. 2. Heat 1 tbsp (15 mL) oil over medium heat in a shallow heavy skillet. Add squash, potatoes, celery, garlic and bay leaves; cook, stirring, for 5 minutes or until starting to soften. Cover, reduce heat to medium-low and let cook while you brown the oxtail. 3. Meanwhile, heat remaining oil over medium heat in a large enamelled cast-iron roaster, Dutch oven or heavy stockpot. Shake excess flour from oxtail and add to pot; discard excess flour mixture. Cook, turning often, until browned all over. Transfer to a plate and set aside. 4. Discard any extra oil from the pot; add simmered vegetables, browned oxtail and 1 cup (250 mL) water. Cover, reduce heat to low and simmer for 2 hours, stirring occasionally, until meat is fork-tender. Discard bay leaves. Season with salt and pepper to taste.

Braised Oxtails with Assorted Farm Vegetables

Ingredients

Directions

Cuts Used in This Recipe

Oxtail