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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 5 |
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This is a great recipe for those cold winter nights. You can substitue with big chunks of beef or even lamb chops if you wish. It is even better if it is made the day before and left to sit overnight as the flavour improves. Ingredients:
2 kg oxtails, cut into pieces |
2 onions, peeled and chopped |
4 carrots, peeled and roughly chopped |
2 small turnips, peeled and chopped |
2 tablespoons oil |
2 garlic cloves, peeled and chopped |
2 tablespoons plain flour |
150 ml red wine |
600 ml beef stock |
1 tablespoon tomato puree |
1 bay leaf |
Directions:
1. Set the oven to hot 220c/475f.
2. Pack the piece of oxtail, onion, carrot and turnip in a roasting tin and sprinkle with oil. Roast for 30-40 mins until browned, stirring once during cooking.
3. Remove tin from oven, then turn the oven temperature down to cool at 150c/300f.
4. Spoon a couple of tablespoons of fat from the tin into a large flameproof casserole.
5. Add the garlic and fry for 1minute, then stir in the flour and mix well.
6. Pour in the wine and stock, add the puree and bay leaf, season well. Bring to the boil.
7. Add oxtail and vegetables, cover with lid and or foil.
8. Cook for 3 hours or until meat pulls away from the bone. Skim off fat from surface if you prefer.
9. Serve with lots of mashed potato and cabbage.
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