This homemade oxtail stew recipe will awaken your taste buds!
INGREDIENTS
4-6 lbs. (or 1 lbs/person) Oxtail
2 cans El Pato Tomato Sauce
1.4 cup red wine
1 cup flour
1 large onion
2 cups chopped carrots
1 cup chopped celery
2 tbsp. garlic or to taste
4 scoops (20 grams) of beef gelatin – Earth Fed Muscle Getalin Pro
Chopped parsley
4 tbsp. butter or beef drippings
1 tbsp olive oil
Salt
Pepper
INSTRUCTIONS
- Cover oxtail in flour or seasoned flour and then let cook in a cast iron skillet until browned on all edges (10-15 min)
- Transfer oxtail into a slow cooker with 2 cans of El Pato Tomate Sauce, salt and pepper to test, and red wine.
- Degrease pan to make meat pan gravy then transfer to slow cooker. Let cook for 4-5 hours.
- With about an hour left, combine onions, chopped carrots, chopped celery, garlic, beef gelatin, parsley, and salt and pepper to taste into slow cooker. Let cook for 1 hour.
- Open up the slow cooker and let the aroma fill the air. Serve in bowls and enjoys!
Recipe from a second generation El Pato fan! Thank you, Jacob Nelson
