Grandma's Oxtail Stew

2 years 5 months ago #51908 by Anne
Anne created the topic: Grandma's Oxtail Stew
I wasn't sure where to put this as it is a meal in a bowl... so here it is!
Grandma’s oxtail stew

requirements: a large stock pot (at least 8-10 qt capacity) 14 or 16 inch skillet.


1 lb oxtail or fair quality ground beef
1 lb frozen green peas
1 lb frozen whole kernel corn
1 lb frozen carrots (either sliced or cubed will work)
1 medium head of cabbage (1-2lb)
1 cup celery cut into medium chunks (more can be added to your taste)
4 medium (8-10 oz each) potatoes
1 medium onion
2 quarts of tomato juice
16 ounces can stewed tomatoes (probably the same size as a regular vegetable can 15 oz.)
2 cups of pearl barley
Salt to taste
pepper to taste

In skillet or sauce pan brown oxtail chunks use ¼ tsp salt for this. This is not absolutely necessary, but generally improves the taste and texture of the meat. When the meat is browned on all sides, transfer to stock pot, add frozen vegetables and tomato juice, at this point add enough water to make sure everything in the pot will move easily. Scrub and chunk the potatoes. Leave the skins on for additional nutritional value, and add them to the stock pot. Quarter the cabbage head then cut each quarter in half and add it to the stock pot. Peel the onion and cut it into coarse chunks and add it to the stock pot. Add the pearl barley and celery and cook at a low temperature for 2-3 hours. Taste occasionally to determine if you want to add salt or pepper.
Notes: you can use canned vegetables for this, and probably only need a small amount of salt with your meat. This is a large recipe suitable for either a large family or for dividing and freezing. Honestly I have no clue how to make this in small amounts. If you plan to use the stew in two or less days you can (on an electric cook top) simply leave the stockpot on the stove at the lowest setting and add water or tomato juice to keep the fluid level up. I like this stew after about 12-16 hours of cooking. Like most stews, it seems that the longer it cooks the better it gets at least for a day or so. This is nearly a devisor recipe, in that you can add or subtract items from it to your taste, I've done it with a 24 oz jar of hot salsa and used rice (either brown or pearl) as well.
If you are using a gas cook top, you will need to monitor this somewhat closely and stir it regularly to prevent scorching.

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