Oxtail and root vegetable stew



Ingredients 19
Servings 6
Time

Ingredients

  • 2
    kg
    oxtail, trimmed and cut into pieces
  • 60
    ml
    cake flour
  • salt and milled pepper to taste
  • sunflower oil for frying
  • 12
    baby carrots, scrubbed
  • 4
    leeks, washed and sliced
  • 2
    stalks celery, sliced
  • 6
    beetroot, peeled and quartered
  • 6
    small turnips, trimmed
  • 8
    baby onions, peeled
  • 3
    oranges, grated peel
  • 10
    ml
    grated nutmeg
  • 4
    cloves garlic
  • 250
    ml
    beef stock or canned consommé
  • 250
    ml
    dry white wine
  • 1
    bay leaf
  • 45
    ml
    sugar
  • 85
    ml
    white
  • wine vinegar
 

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.
 

Read more on: stew  |  beef
 

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