An old fashioned slow cooked dish, oxtail stew served with creamy mash and steamed greens is a perfect affordable meal for a cold winters evening.
- 1.5 kg oxtail
- 2 large onions, peeled and chopped
- 3 tablespoons olive oil
- 1 400g can crushed tomatoes
- 4 medium carrots, peeled and chopped into chunks
- 2 large celery sticks chopped
- 2 bay leaves
- 1 stick fresh rosemary or 2 teaspoons dried rosemary
- 6 sticks fresh thyme or 1 teaspoon dried thyme
- 1 litre low salt beef stock
- 1 cup red wine or water
- 2 tablespoons plain flour
- sea salt and freshly ground black pepper.
- a few leaves of parsley and extra baby carrots for garnish (optional)
Preheat oven to 180oC. In a large ovenproof casserole on a medium low heat, add 1 tablespoon of olive oil and the chopped onion. Cook for 4-5 minutes until soft and just starting to colour. Add the carrot and celery and cook for another 2-3 minutes then remove from heat. In a large sauté pan or deep frying pan on a medium high heat add the remaining olive oil and oxtail. Fry stirring regularly until each piece is browned all over. Sprinkle the oxtail with the flour, stir to coat thoroughly then deglaze the pan with wine or water and beef stock (scrape any browned flavour filled bits off the pan) add the bay leaves, thyme and rosemary and bring to a brisk simmer. Simmer for about 5 minutes to reduce slightly then pour the oxtail and juices into casserole with the onions, carrots, celery and crushed tomatoes . Return the casserole to the heat and bring to the boil. Put a lid on the casserole and place in the preheated oven for between 2.5 and 3 hours until the gravy is reduced and the meat is falling off the bone (check and stir the casserole during the cooking process and add a little extra water if is getting a little dry) Just before serving sprinkle with cooked baby carrots and parsley leaves (if your using them) Serve with pasta or creamy mash and steamed greens. Serves 4-6.