This stew is made by slowly simmering oxtail with vegetables over low heat. Though the technique is simple, the meat becomes tender over time and separates easily from the bones. Oxtail is a relatively expensive and less readily available cut, so it is often served for special occasions.
Sear the oxtail pieces in a wide pot over high heat without oil, until browned on all sides.
Add the onion, carrot, tomato paste, salt, black pepper, bay leaf, and water. Cover and simmer over low heat until the meat is tender enough to separate from the bones.
Serve the stew hot. Sprinkle with finely chopped parsley if desired.
Do not add oil when searing the oxtail; its own fat is enough, and excess oil will make the stew heavy. Do not shorten the cooking time if you want the meat to separate easily from the bones, or it may remain tough.
Kemikten kendiliğinden ayrılacak kadar yumuşamış et dokusu gerçekten etkileyiciydi, uzun pişirme süresine kesinlikle değdi.
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