Crock Pot Curry Oxtail Stew Recipe 455

Steps:

• Place oxtails, sweet potatoes, bell pepper, onion, and garlic in a 6-quart slow cooker. Pour tomatoes and beef broth on top. Mix in brown sugar, chili powder, salt, pepper, cinnamon, allspice, and bay leaves.
• Cover and cook on high for 5 to 6 hours, stirring occasionally.
• Remove oxtails from the slow cooker. Shred meat off the bones; discard bones.
• Skim fat off the top of the liquid in the slow cooker. Add meat back to the slow cooker. Taste and adjust levels of brown sugar, salt, and pepper. Stir to combine. Serve warm, topped with parsley.

Steps:

• Heat oil in a large skillet over medium-high heat. Cook oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.
• Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
• Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
• Ladle into bowls and season with salt and pepper.

Steps:

• Method Cut the oxtail into joints and wash thoroughly. Place meat in a crock pot and add the spices and boiling water. Set on high for four hours, adding more stock when necessary. After two hours add salt, pepper, onion, carrot and turnip. Remove spices and skim off as much fat as possible. Melt the butter in a pan, add the cake flour and fry until brown. Add the flour mixture to the meat and gravy in the saucepan and stir until the gravy thickens. Simmer for 15 minutes. Serve with basmati rice