Beef Oxtail Recipe
Story Behind The Recipe
Oxtail is a tough meat, so have always cooked it in a pressure cooker, this time I decided to slow cook it, for the flavors to slowly come together. Takes a few hours, but the good thing is, once all the ingredients are in the pot, there isnt much work to do anymore. Thats the beauty of slow cooking.
Ingredients
- 750 gms kg Oxtail
- Some white flour
- 2 medium Onions
- 5 cloves of Garlic
- 150 ml red wine
- 2 Carrots (grated)
- 1 medium sized celery (chopped)
- 2 tomatoes (chopped)
- 250 gms canned tomatoes (whole/chopped)
- Thyme
- Rosemary
- Bay Leaf
- 500 litres beef or chicken Stock
- Olive Oil
- Butter
- Salt and Pepper
Instructions
Fry the onions and bay leaf in some butter and olive oil on medium heat (gas burner), add the garlic, continue to fry till the onions have softened, remove from the pan. Coat the oxtail in some flour and fry in the same pan you fried the onions & garlic, do this in batches don’t over crowd the pan, (you will have to add some more olive oil and butter). Remove the meat. Deglaze with the red wine. Put all the ingredients in a deep cast iron pot. If using whole canned tomatoes, crash them with your hands. Add the seasonings. Let it simmer for 5 minutes, then reduce the heat to very low, cover and let cook for 3 hours and 15 minutes. Serve with spaetzle (recipe to follow), mashed potatoes, rice or flat pastas. Enjoy!
| Preparation Time | 30/45 minutes |
|---|---|
| Number of Servings | 3/4 |
| Dish Types | dinner, lunch |
| Conditions(health check) |
