OXTAIL IN SLOW COOKER
Slow Cooker settings: Low 7 to 9 hours or High 5 hours
2,5 kg oxtail, cut into slices
60 ml flour with salt and pepper to taste
50 ml oil
1 x 410 g can diced tomatoes
50 ml tomato paste
10 ml brown sugar
2 cloves garlic, minced
1 bay leaf
2 sprigs fresh thyme
2 sprigs fresh oregano
3 ml Grated nutmeg salt and pepper to taste,about 5ml each
2 onions, chopped
2 sticks celery, sliced
2 large carrots, sliced
2 potatoes, peeled and sliced (optional)
750 ml beef stock
250 ml dry red wine
1. Dredge oxtail in seasoned flour. Heat oil and brown oxtail. Place oxtail in the slow cooker bowl and add all other ingredients except stock and wine.
2. Heat stock and wine to boiling. Add to the meat and vegetables. Place bowl in the slow cooker and cover with the lid. Cook for the recommended time, then serve with mashed potatoes and green vegetables.
3. To thicken the liquid, mix 15 to 30 ml cornflour with a little stock or wine. Stir the mixture into the casserole about 30 minutes before the end of the cooking time
