Jessica's Favourite Unctuous Oxtail Stew |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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Incredibly rich, unctuous oxtail stew, very flavoursome. I served with chive and parsley mash and a glass of red wine. Be good with crusty bread though an'all. Ingredients:
2 lbs oxtails, pieces rolled in plain flour |
2 tablespoons olive oil |
1 large onion |
3 carrots |
3 parsnips |
2 large leeks |
half a celeriac |
1 lb chopped tomato (tinned) |
1 teaspoon paprika |
2 tablespoons tomato puree |
1/2 liter red wine |
2 vegetable bouillon cubes |
1 liter water |
6 crushed whole garlic cloves |
3/4 lb smoked bacon, chopped (or lardons) |
1 tablespoon cracked black pepper |
1 tablespoon fresh thyme leaves, picked |
Directions:
1. Roll the pieces of oxtail in plain flour so they are dusted all over.
2. Heat olive oil in a large casserole dish and brown oxtail all over, then remove and set aside on a plate.
3. Chop all the vegetables into largish pieces, and add the onions and allow them to soften up.
4. Once the onions are softened, add the garlic cloves, and then add the bacon. Once bacon is cooked, add all the veg and the stock cubes, made up in one litre of boiling water.
5. Add the tinned tomatoes, the tomato puree, the red wine, and the oxtail pieces and stir all together.
6. Add the black pepper and the thyme leaves, stir and bring to the boil.
7. Once boiling, put in an oven at about 100°C for about 3 hours, although the longer you cook this for the better it gets!
8. Enjoy with a glass of strong red wine.
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