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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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This is an old Australian favorite. Wonderful comfort food on a cold wet night, especially served with damper or scones!!! Ingredients:
2 -3 oxtails, cut up |
1 medium onion, chopped |
1 large carrot |
1 tablespoon brown sugar |
1 can tomato |
1 (6 ounce) can tomato paste |
2 -3 cloves garlic |
beef stock |
bouquet garni (or a tsp. mixed herbs) |
salt and pepper |
Directions:
1. Brown meat all over in a little oil, in a large pot.
2. Add onion and carrot and stir through oil.
3. Add crushed garlic, stock, (almost to cover) tomatoes and paste, sugar, bouquet garni and salt and pepper.
4. Cook on low for about 2 hours (till the meat is falling off the bones).
5. (pressure cook 30 mins, or crockpot 8 hours) Leave to cool, skim off fat; thicken with cornflour mixed with a little water.
6. Meat can be removed from bones, just reheat after you take off the fat, and pick up each bone with tongs, the meat will just fall off.
7. If it doesn't, it ain't cooked.
8. Serve with mashed potatoes and greens.
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