oxtail with tomatoes, served with root vegetables

2020-11-08

This meal will take 4-5 hrs. cooking time for the oxtail, but at least that time does not require close supervision. Just make sure once an hour or so that the liquid doesn't boil away completely.

I prefer packages with more smaller pieces. The very thick pieces are mostly fat and bone, with relatively little meat. Smaller pieces are 50-50 bone and meat with very little fat.

The pasta and dry soup mix were boiled in the cooking liquid of the oxtails.
The root vegetables were purchased frozen at the local Walmart. It does not seem a popular product, disappeared from the shelves after 2 months or so.

INGREDIENTS

This is what you need for 2 servings:

1 pckg. oxtail (2-3 lbs.)
1 lb. roma tomatoes
2-3 cups frozen root vegetables
1 pckg. Knorr 'Stroganoff" pasta sides
1 cup Bob's Red Mill 'vegi soup mix'
1/2 lb. button mushrooms

Pic1: oxtail with tomatoes, root vegetables, pasta

Directions

2020-11-08

Pic2-4: cooking oxtails with tomatoes

Combine oxtails, quartered tomatoes and water in a 3-qt. saucepan.
Cover with water, add seasoning to taste.
Bring to a boil. Reduce heat, cover and simmer over low heat for 3-5 hrs. until meat is tender.

Pic5: root vegetables
Pic6+7: cooking pasta, mushrooms and soup mix in the oxtail broth

In a separate saucepan, heat the root vegetables through.
Combine sliced mushrooms, vegi soup mix with 4 cups of oxtail broth.
Bring to a boil and simmer 30-60 minutes until the vegi mix is tender.
Add the pasta, cook 5-10 more minutes until desired doneness of pasta.

Pic8: oxtail
Pic9: root vegetables
Pic10: linguini with veggie soup mix

Serve and enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org