Hearty Oxtail And Vegetable Stew Recipe

About this recipe

A rich and flavorful oxtail stew with tender vegetables, aromatic spices, and a hint of red wine, perfect for a comforting dinner.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 200 g Orange Carrot (Gajar)
• 100 g Celery
• 100 g Sambar Onion Peeled
• 2.5 Kg Austin Whole Peeled Tomato
• 1 Kg Kissan Tomato Paste
• 220 g Organically Grown Lemon
• 80 g Knorr Vegetables Stock Cubes
• 6 pcs White Eggs
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 pack (50 g) Tmi Colman Laung Cloves
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 100 g Salt

Instructions

1. 1. Heat 2 tablespoons of butter in a large pot over medium heat. Remove from heat once the butter is melted and fragrant.
2. 2. Add 2 1/2 liters of water, 1 tablespoon of salt, 1/2 teaspoon of black pepper, 1 bay leaf, and 4 cloves to the pot. Simmer on low heat for about 2 1/2 hours to develop flavor.
3. 3. While the broth is cooking, finely dice 1 cup of carrots, 1 cup of celery, and 1 cup of onion. Combine the diced vegetables in a bowl and set aside.
4. 4. Once the broth is ready, add the diced vegetables, 2 cups of diced tomatoes, and 1 tablespoon of tomato paste to the pot. Stir well and cook for an additional 20 minutes on low heat. Do not let the soup boil.
5. 5. In a small pan, toast 1 1/2 cups of flour over medium heat until golden brown. Gradually whisk the toasted flour into the soup, stirring constantly to avoid lumps.
6. 6. Cut 1 1/2 lemons into small pieces, leaving the peel on. Add the lemon pieces and 6 diced hard-boiled eggs to the soup. Stir gently to combine.
7. 7. Let the soup rest for 10 minutes off the heat to allow the flavors to meld. Serve hot and enjoy.