Oxtail stew with cheesy mash and baked leeks
Oxtail recipe below!
I love the texture of oxtail, how tender it is, and how easily it falls off the bone. I also love the rich flavour it has because of the fat on it and being so close to the bone. I cooked this oxtail from the wonderful ad/gifted for 6 hours in the oven to give it the perfect richness. Save and recreate!
are a great family butchers delivering excellent meat across the UK. Check out their page to see what you can get.
Ingredients (4 people):
1 carrot, peeled and finely diced
3 sticks celery, peeled and finely diced
1 onion, finely diced
4 cloves garlic, finely chopped
200ml red wine
3 large tomatoes, finely diced
1 tbsp tomato purée
2 tsp black garlic paste (optional)
2 tbsp flour
2 tbsp vegetable oil
2 beef stock cubes or 1L of beef stock
1 bay leaf
1. Put your oil in a casserole dish and heat to high. Put your oven to 150 degrees c. Season your oxtail and fry on each side for a minute until browned, remove from the pan and set aside.
2. Add the onion, cook for 5 mins then add the garlic, celery and carrot and cook for another 5. Add the flour and mix in. Add the wine then reduce by half, then add the tomato, tomato purée, black garlic, bay leaf. Add 1L of water then the stock cubes, the meat back in and the salt and pepper. Bring to the boil. Put the lid on and roast for 5-6 hours, stirring every hour or so and adding more water if the oxtail becomes exposed a lot.
3. Put the dish back on the hob to medium heat. Remove the meat from the bones and discard the bones, put the meat back into the sauce. Cook until thickened. Taste and season if needed. Serve when the sauce is your preferred thickness with cheesy mash!