Modern Oxtail Stew

Ingredients

• 2 pounds Oxtail (Cut into 1-2 inch pieces)
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Lemon Juice (Freshly squeezed)
• 1 teaspoon Salt (To taste)
• 0.5 teaspoon Black Pepper (Freshly ground, to taste)
• 2 tablespoons All-Purpose Flour (For dredging)
• 2 tablespoons Butter (For frying)
• 6 cups Brown Stock (Homemade or store-bought)
• 2 Carrots (Peeled and chopped)
• 2 Celery Stalks (Chopped)
• 1 Onion (Chopped)
• 2 Potatoes (Peeled and cubed)
• 0.25 teaspoon Cayenne Pepper (Or to taste)
• 2 cups Water (For parboiling)

Instructions

1. 1Cut the oxtail into small pieces (about 1-2 inch pieces), wash, and drain thoroughly.
2. 2Sprinkle the oxtail pieces with salt and pepper. Dredge them lightly with flour, ensuring each piece is coated.
3. 3Melt butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Fry the oxtail pieces in batches for about 10 minutes, turning occasionally, until browned on all sides. Remove the oxtail from the pot and set aside.
4. 4Add the browned oxtail to the pot. Pour in the brown stock, Worcestershire sauce, and lemon juice. Bring to a simmer, then reduce heat to low, cover, and simmer for 1 hour, or until the oxtail is tender.
5. 5While the oxtail is simmering, parboil the carrots, celery, onion, and potatoes. Bring 2 cups of water to a boil in a separate pot. Add the chopped vegetables and cook for 20 minutes, or until slightly softened. Drain the vegetables.
6. 6Add the parboiled vegetables to the pot with the oxtail. Continue to simmer for another 30 minutes, or until the vegetables are tender and the oxtail is very tender. Season with additional salt and cayenne pepper to taste.
7. 7Serve the oxtail stew hot, garnished with fresh parsley if desired.