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Oxtail stew

Recipe from: 10/9/2003 12:00:00 AM

Ingredients 11
Servings 5


  • 1.50
    oxtail, cut into pieces
  • 1
    beef stock cube
  • 750
    water (approximately)
  • 2
    onions, peeled and sliced
  • 2
    carrots, peeled and sliced
  • 4
  • 4
  • 1
    bay leaf
  • salt and freshly ground black pepper
  • 15
  • 20
    cake flour


Fry the meat a little at a time in a hot stewing pot until brown.
Dissolve the stock cube in 500 ml water and add to the pot.
Cover and allow to simmer for two hours.
Skim off as much fat as possible.
Add the vegetables, spices, salt and pepper and cook until the vegetables are done.
Add another 250 ml water if the stew looks a bit dry.
Soften the butter and mix with the flour until smooth and add to the pot little by little.
Bring to the boil, stirring until the sauce thickens and tastes dones.
Serve with mashed potato.

Read more on: stew  |  beef  |  sauté

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