Oxtail and root vegetable stew

Name: Oxtail and root vegetable stew
Yield: 6 servings
Cuisine: Beef
Ingredients: 2.00 kg oxtail pieces; 60.00 ml flour cake; salt and freshly ground black pepper to taste; sunflower oil for frying; 12.00 baby carrots baby, cleaned; 4.00 leeks washed and sliced; 2.00 celery stalks sliced; 6.00 beetroot peeled and quartered; 6.00 turnips trimmed; 8.00 baby onions peeled; 3.00 orange zest only; 10.00 ml nutmeg grated; 4.00 garlic cloves; 250.00 ml stock beef; 250.00 ml wine dry white; 1.00 bay leaves; 45.00 ml sugar; 85.00 ml white; vinegar wine

6 servings

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Beef

By Food24 November 03 2009

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Ingredients (19)

2.00 kg	oxtail — pieces
60.00 ml	flour — cake
	salt and freshly ground black pepper — to taste
	sunflower oil — for frying
12.00	baby carrots — baby, cleaned
4.00	leeks — washed and sliced
2.00	celery stalks — sliced
6.00	beetroot — peeled and quartered
6.00	turnips — trimmed
8.00	baby onions — peeled
3.00	orange — zest only
10.00 ml	nutmeg — grated
4.00	garlic — cloves
250.00 ml	stock — beef
250.00 ml	wine — dry white
1.00	bay leaves
45.00 ml	sugar
85.00 ml	white
	vinegar — wine

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Method:

Roll pieces of oxtail in flour, shaking off excess. Sprinkle with salt and pepper. Brown oxtail pieces in heated oil in a heavy-based saucepan over moderate heat.
Add remaining ingredients, cover and cook over low heat for 2 1/2 hours, or until meat is tender.
Serve with rice, or with mashed or boiled potatoes.