Taiwanese-Style Oxtail Stew

01Method

1. 1

   Dredge the oxtails lightly in flour until evenly coated.

2. 2

   Warm oil in a Dutch oven over medium-high heat. Sear the oxtails for 2 to 3 minutes on each side until browned. Add two of the chopped tomatoes and the wine, then pour in enough water to submerge the meat. Bring to a boil, then lower the heat. Cover and simmer for 3 hours, topping up with water as needed to keep the meat covered.

3. 3

   Spoon some of the rendered fat from the surface into a skillet. Cook the onion in the fat until golden, about 8 minutes. Add the remaining chopped tomato and the carrots and cook for 3 minutes. Pour in the beef broth, tomato paste, and soy sauce and bring to a boil.

4. 4

   Take the skillet off the heat and transfer the onion mixture into the Dutch oven. Continue cooking for 20 minutes, adding water if necessary to maintain the liquid level.