Slow Cooker Oxtail Stew Recipe

Slow Cooker Oxtail Stew Recipe

Slow Cooker Oxtail Stew Recipe

14½ (435 ml) can kidney beans
4 pounds (1.9 kg) oxtails, trimmed
2 large yellow onions, peeled and chopped
4 garlic cloves, peeled and smashed
1 bunch fresh thyme
Check below.

  • First of all. In a large pot, combine oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, soy sauce, ketchup, and Worcestershire sauce. Mix well. Cover and refrigerate for at least 4 hours, stirring occasionally.
  • Step two, Remove marinated oxtails from the refrigerator. Discard the marinade.
  • Next step is, In a large pot, heat the cooking oil over medium-high heat. Add marinated oxtails and cook until browned on all sides. Remove cooked oxtails from the pot and transfer to 6-quart (6 L) slow cooker.
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