INGREDIENTS
Oxtail, 2 lb
Russet potato, 2
Sweet potato, 2
Carrots, 4
Acorn squash, 1 each
Roma Tomato, 4, cut into
Scallions, 1 bunch
Ginger, 1 knuckle
Salt
DIRECTIONS
In a large pot, cover oxtail with water and bring to boil for about 5 minutes. Drain water and rinse oxtail. Set aside.
In a new pot, add 4 cups of water and bring to boil. Cut scallions into 2” pieces and slice the tomato. Add to boiling water along with oxtail. Reduce to medium heat. Cook for about an hour until oxtails are tender.
Chop russet potato into chunks and add to stew. Cook for another 30 mins. Chop sweet potato into chunks. Chop carrots into 2” pieces. Slice acorn squash in half and remove seeds. Then slice into chunks. Add sweet potato, carrots, squash and ginger into stew. Simmer for another 20 mins. or until all vegetables are tender. Serve over cous cous or rice.
