Thick Oxtail & Lentil Stew
Yield
8 servingsPrep
20 minCook
3 hrsReady
3 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
oxtails
cut |
* |
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 6 | cups |
water
|
|
| ½ | teaspoon |
peppercorns
|
|
| ½ | teaspoon |
juniper berries
|
*
|
| 2 | each |
bay leaves
|
*
|
| 1 | x |
thyme
fresh |
*
|
| 2 | each |
garlic cloves
|
|
| ½ | cup |
lentils, green
|
|
| 3 | teaspoons |
salt
|
|
| 1 | large |
carrots
|
|
| 1 | small |
turnip
|
*
|
| 2 | each |
onions
|
|
| 2 | each |
celery stalks
|
|
| 1 | x |
parsley leaves
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
oxtails
cut |
* |
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1.4 | l |
water
|
|
| 2.5 | ml |
peppercorns
|
|
| 2.5 | ml |
juniper berries
|
*
|
| 2 | each |
bay leaves
|
*
|
| 1 | x |
thyme
fresh |
*
|
| 2 | each |
garlic cloves
|
|
| 118 | ml |
lentils, green
|
|
| 15 | ml |
salt
|
|
| 1 | large |
carrots
|
|
| 1 | small |
turnip
|
*
|
| 2 | each |
onions
|
|
| 2 | each |
celery stalks
|
|
| 1 | x |
parsley leaves
for garnish |
*
|
Directions
Roll oxtails in flour, then brown all over in a saucepan in the oil.
Add water and bring to the boil with the lid on.
Add peppercorns, juniper berries, bay leaves, thyme, garlic, lentils and salt.
Lower heat, cover and simmer for 2 hours, skimming off the fat as it rises to the surface.
Add all the vegetables and simmer for another hour.
Sprinkle chopped parsley over each helping.
Serve with steaming hot boiled potatoes.
