Ingredients
- 2 medium-size oxtails, or 1 head of goat cut into 2-inch pieces
- 1 tablespoon flour
- 1 teaspoon tenderizer (optional)
- 1/4 cup cooking oil
- 1 teaspoon rosemary
- 2 tablespoons tomato paste
- salt and pepper to taste
- Dash of chili powder (optional)
- 1 medium Onion, chopped
- 4 carrot sticks, cut into 2-inch pieces
- 2 cups water
Make it step by step
- Season oxtail with tenderizer, rosemary, salt, and pepper, and I tablespoon of the onions. Add 1 cup of the water and cook slowly for I hour in a pot with a tight-fitting lid. In a skillet, brown flour in oil, then add remaining onions, tomato paste, and chili powder. Cook for 10 minutes. Add carrot sticks. Pour sauce over cooked meat, cover again, and simmer for another hour. Stir constantly to avoid sticking.
- Serves 4
- Cooking time: 2 hours
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.