Oxtail stew
By: Claire Macdonald From: Seasonally Scottish
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- Prep time:
- 45 mins, plus overnight standing
- Cook time:
- 5 hrs 30 mins
- Serves:
- 6-8
Long slow cooking ensures tooth tender meat with a glorious rich gravy in this fabulous recipe for oxtail stew from Claire Macdonald
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Tips and suggestions
- Cooks Tips...
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Part of the success of a good casserole depends on browning the meat well to bring out the flavour. This is best done a few pieces at a time, otherwise the fat loses heat and the meat turns grey in colour and will stew in its juices rather than brown.
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Ingredients
- 1 Oxtail
- 4 tbsp Olive oil
- 3 Onions, thinly sliced
- 6 Carrots, cut into fine batons
- 1/2 small Turnips, peeled and cut into fine batons
- 1 clove Garlic, finely chopped
- 2 tbsp plain flour
- 425ml cider, or pale ale
- 2 tbsp tomato purée
- freshly ground salt and black pepper
To serve
- mashed potato
- green vegetables
Method
1. Preheat the oven to 140C/gas ½.2. Cut up the oxtail, trimming each piece of as much surplus fat as possible.
3. Heat the oil in a large casserole over a high heat and cook the oxtail well for 5-6 minutes, until well browned on all sides. Remove from the casserole and keep warm.
4. Reduce the heat and tip in the onions. Cook over a gentle heat for 4-5 minutes, until softened, but not coloured.
5. Add the carrots, turnip and garlic and cook for a further 5 minutes, stirring from time to time.
6. Sprinkle over the flour and cook for 2 minutes, scraping the bottom of the pan to distribute the meaty sediment.
7. Gradually add the cider or ale, the tomato purée and 600 ml water, stirring all the time until the sauce boils.
8. Add the bouquet garni and season with salt and pepper.
9. Return the pieces of oxtail to the casserole, cover with a piece of foil and put the lid on top. Cook for 3 hours.
10. Leave the casserole to cool, preferably overnight, and when quite cold, skim any fat from the surface. You may need to add another 300ml of water at this stage if the gravy looks too thick.
11. When you are ready to eat the casserole, preheat the oven to 140C/gas ½ and cover the casserole as before. Cook for 2-2½ hours.
12. Remove the bouquet garni and serve the casserole with creamy mashed potatoes and green vegetables.
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Latest Comment
Point 8 Bouquet Garni isn't added to the ingredients list.
Also you don't say what your Bouqet Garni contains. is it just Bay Leaves, Parsley and Thyme?
Point 9 You don't say whether to place the casserole into the oven at this point, and at what temperature, or leave it on top of the stove at a low simmer. Although the oven is implied by point 1
I have nt tried it yet but I've got an oxtail in the freezer so I'm going to give it a go.
Regards
Roy