👨‍🍳 作り方

1. 1

   Pat the oxtails dry with paper towels and season generously with salt and pepper.

2. 2

   Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the oxtails on all sides until deeply browned. Remove the oxtails from the pot and set aside.

3. 3

   Add the chopped onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.

4. 4

   Add the minced garlic and cook for another minute until fragrant.

5. 5

   Stir in the diced tomatoes, scraping up any browned bits from the bottom of the pot.

6. 6

   Return the oxtails to the pot. Pour in the beef broth and enough water to almost cover the oxtails. Add the bay leaves and thyme sprigs.

7. 7

   Bring the stew to a simmer, then reduce the heat to low, cover the pot, and cook for at least 3 hours, or until the meat is very tender and falling off the bone. Stir occasionally and add more water or broth if needed to keep the oxtails submerged.

8. 8

   Once the oxtails are tender, remove the bay leaves and thyme sprigs. Skim off any excess fat from the surface of the stew. Taste and adjust seasoning with salt and pepper as needed.

9. 9

   Serve hot, traditionally with papa (maize porridge) or rice.