Oxtail Stew 3 Ways
Directions
- 1Preheat the oven to full whack.
- 2Season the oxtail with black pepper and sea salt.
- 3Add olive oil to the oxtail.
- 4Roast the oxtail until golden brown in the preheated oven. This takes around 20 minutes.
- 5While oxtail is roasting, chop carrots, celery, and leeks into similar sizes.
- 6In a casserole-style pan, add olive oil and sauté carrots, celery, and leeks.
- 7Add cloves, salt, and pepper to the sautéed vegetables.
- 8Add rosemary, thyme, and bay leaf to the pan and cook for 10 minutes.
- 9Remove the roasted oxtail from the oven.
- 10Add 2 heaped tablespoons of flour to the vegetables.
- 11Add 280 ml of porter beer and mix well.
- 12Add 2 tins of tomatoes and mix well.
- 13Add the roasted oxtail to the pan.
- 14Add water to the pan until the oxtail is covered. Bring to boil and simmer for 5-6 hours in the oven at 150°C/300°F
- 15After 5-6 hours, remove from oven, let cool down, and remove the oxtail from the bone.
- 16Season with salt and Worcestershire sauce.
- 17Serve the oxtail stew in three ways: with pasta, on mashed potatoes with kale, or as a soup.
Ingredients
- 2.5 kilos oxtail
- 1 pinch black pepper
- 1 pinch sea salt
- 2 tablespoons olive oil
- 6 carrots
- 1 celery
- 2 leeks
- 3 cloves
- 1 pinch salt
- 1 pinch pepper
- 1 sprig rosemary
- 1 sprig thyme
- 1 leaf bay
- 2 heaped tablespoons flour
- 280 ml porter beer
- 2 tins tomatoes
- 1 enough to cover water
- 1 tablespoon Worcestershire sauce
- 1 Parmesan cheese
- 1 pasta
- 1 mashed potatoes
- 1 kale
Equipment
ovencaserolle style panknifecutting board
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