Slow Cooked Oxtail Stew Recipe

 Complete Cooking Guide

Heat olive oil inside heavy pot, smoking hot. Season meat well, brown all over, set aside.

Sauté chopped onions five minutes, soften. Add sliced garlic, rosemary sprigs, thyme sprigs, bay leaves, cook one minute.

Deglaze pan using red wine, cook minute. Return meat pot. Pour Worcester sauce, chopped peeled tomatoes, ground cloves.

Add beef stock, cover, simmer two hours until meat tender.

Toss baby carrots, fine green beans, button mushrooms, simmer ten fifteen minutes until cooked through.

Serve hot bowls alongside creamy mashed potatoes.

Ingredients

• 2 Tbsp olive oil

• salt and pepper

• 3 Lb oxtail

• 2 onions, chopped

• 4 cloves garlic, sliced

• 5 sprigs rosemary; 5 sprigs thyme

• 2 bay leaves

• 1 Cup red wine

• 2 tsp Worcester sauce

• 1 can chopped and peeled tomatoes

• 1 tsp ground cloves

• 6 cups beef stock

• 2 punnets baby carrots

• 1 punnet fine green beans

• 1 punnet button mushrooms

Cooking Directions

1. First, heat oil in a heavy bottomed pot until smoking hot.

2. Season meat well and brown all over. Set aside.

3. Sauté onions for 5 minutes or until softened. Add garlic and herbs and cook for another minute.

4. Deglaze pan with wine and cook for a minute.

5. Return meat to pot. Add Worcester sauce, tomatoes and cloves.

6. Pour in stock, cover and simmer for 2 hours or until meat is tender.

7. Add carrots, green beans and mushrooms and simmer for 10 to 15 minutes or until cooked through.

8. Serve with mashed potatoes.