Oxtail stew

Recipe from: 6/9/1994 12:00:00 AM
Ingredients 22
Servings 6
Time

Ingredients

  • 1
    oxtail, cut into pieces at the joints
  • 15
    ml
    cooking oil
  • 1
    large onion, sliced
  • 2
    cloves garlic, crushed
  • salt and freshly ground black pepper to taste
  • freshly chopped parsley
  • 5
    ml
    thyme
  • 5
    ml
    rosemary
  • 1
    bay leaf
  • 250
    ml
    meat stack
  • 250
    ml
    red wine
  • VEGETABLES
  • 350
    g
    large fresh brown mushrooms, sliced
  • 15
    ml
    butter
  • 15
    ml
    oil
  • 12
    pickling onions, peeled
  • 3
    leeks, rinsed and sliced into rings
  • 2
    stalks celery, cut into pieces
  • 12
    baby carrots, cleaned
  • 250
    g
    courgettes, cut into pieces
  • 125
    ml
    meat stock
  • 30
    ml
    finely chopped parsley
 

Method

3-4 hours
 
Remove excess fat from the meat and brown in heated oil and butter. Add the onion and garlic and sauté until soft. Season well with salt, pepper and other seasonings. Heat the stock and red wine and add to the meat. Cover, reduce heat and simmer for about 3-4 hours or until the meat is tender. Add more meat stock if necessary, it should form a rich, thick gravy. Season with extra salt and pepper if necessary and thicken the gravy with a paste of cake flour and water. Prepare the vegetables: Sauté the mushrooms in heated butter and oil until slightly browned. Remove from the pan and set aside. Sauté the pickling onions, leeks and celery until glossy and add the carrots and courgettes. Add a little of the meat stock and heat until the vegetables are just tender and still slightly crisp. Season with salt and pepper to taste. Transfer the oxtail to a serving platter. Surround the meat with the vegetables and sprinkle with chopped parsley if desired. Serve with pearl wheat or rice. Serves 6.
 

Read more on: stew  |  beef  |  slow cook
 

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