Name: Oxtail stew
Cook time: 4 min
Total time: 4 min
Yield: 6 servings
Cuisine: Beef
Ingredients: 1.00 oxtail cut at the joints; 15.00 ml oil; 1.00 onion large, sliced; 2.00 garlic cloves, crushed; salt and freshly ground black pepper to taste; fresh parsley chopped; 5.00 ml fresh thyme; 5.00 ml fresh rosemary; 1.00 bay leaves; 250.00 ml stock meat; 250.00 ml wine red; 350.00 g brown mushrooms large, sliced; 15.00 ml butter; 15.00 ml oil; 12.00 pickling onions peeled; 3.00 leeks rinsed and sliced into rings; 2.00 celery stalks chopped; 12.00 carrots baby, cleaned; 250.00 g courgettes chopped; 125.00 ml stock meat; 30.00 ml fresh parsley chopped

Recipe Disclaimer

Tap for method

Ingredients (21)

1.00	oxtail — cut at the joints
15.00 ml	oil
1.00	onion — large, sliced
2.00	garlic — cloves, crushed
	salt and freshly ground black pepper — to taste
	fresh parsley — chopped
5.00 ml	fresh thyme
5.00 ml	fresh rosemary
1.00	bay leaves
250.00 ml	stock — meat
250.00 ml	wine — red

VEGETABLES

350.00 g	brown mushrooms — large, sliced
15.00 ml	butter
15.00 ml	oil
12.00	pickling onions — peeled
3.00	leeks — rinsed and sliced into rings
2.00	celery stalks — chopped
12.00	carrots — baby, cleaned
250.00 g	courgettes — chopped
125.00 ml	stock — meat
30.00 ml	fresh parsley — chopped

Tap for ingredients

Method:

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.