Monday, 11 April 2016

How to cook oxtail

oxtail-feature


How to cook oxtail

Ingredients (serves 6):                          

2 Tbsp oil, for frying
2 kg oxtail pieces
½ cup seasoned flour, for coating oxtail
6 baby onions, halved
1 bunch baby carrots, peeled
2 celery sticks, cut into small chunks
2 leeks, sliced
4 garlic cloves, chopped
1 chilli, chopped (optional)
1 Tbsp honey
2 Tbsp corn flour
2 Tbsp beef stock powder
2 tins tomatoes, peeled and chopped
2 bay leaves
2 fresh thyme sprigs
2 fresh rosemary sprigs
250ml red wine
Salt and pepper, to taste
Creamy mash potato and chopped parsley, to serve



Method:


1. Heat the oil in a large, non-stick frying pan over a high heat.
2. Coat the oxtail pieces in seasoned flour (regular flour with salt and pepper mixed through) and fry, in batches, for 3–5 minutes or until browned.

oxtail-braise

3. Transfer into the slow cooker bowl. Add the remaining ingredients to the slow cooker bowl and stir to combine.

oxtail-in-slow-cooker

4. Cover and cook on the low setting for 10 hours, or on the high setting for about 7 hours. The meat should be falling off the bone when it’s done. If the sauce is still watery, add a few tablespoons of corn flour paste to thicken it up before serving and season to taste.

If you don’t have a slow cooker, you can brown your meat in a cast iron cocotte, add all of the ingredients and let them simmer for a good ten minutes. Place the cocotte into the oven at 140°C for approximately 3 hours or until the meat is ridiculously soft.

oxtail-portrait-2

Serve hot with creamy mash potato and a sprinkling of chopped parsley

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