2lbs Oxtail (make sure that you get as few end parts and as many base parts as possible)
2 cans beef broth
2 cups baby carrots
1 bunch celery, washed and chopped
1 lb small potatos, halved (we used a mix of red, yellow, and blue)
1 1/2 large onions, chopped
2 cups sliced cremini mushrooms
3 tablespoons garlic
2 tablespoons curry (we used a sweet, red. it's up to you)
3 tablespoons olive oil
In a large, cast-iron dutch oven, pour the olive oil and heat on stovetop on HIGH setting. When oil is hot, sear the oxtail parts. Add in onions and garlic till onions are translucent. Add in everything else. once the broth is boiling, reduce to low, cover, and let simmer for 2 hours.
Enjoy!
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