- 15g/2tbsp flour
- salt and pepper
- 1.5kg oxtail
- 60g/4tbsp vegetable oil
- 2 large onions, roughly chopped
- 900ml/1½ pints of beef stock
- 150ml/¼ full bodied red wine
- 15g/1tbsp tomato purée
- zest of half a lemon
- 2 medium carrots, washed and diced
- 450g/1lb parsnips, washed and diced
- 250 button mushrooms
- parsley to garnish
- (serves 4)
Monday, 21 May 2012
This might sound odd to you, but not for me – “I love this cold wet weather, I want more” is that odd or stupid, actually don't answer that. But it's a perfect excuse for me to keep having some great slow cooked stews and casseroles and this recipe takes 4 hours to cook and is gorgeous. Luckily for me I've found a butchers that sell a whole tail and then cuts it up either in small or large parts and it's a lot cheaper than supermarkets that sell a few pieces in a lot of plastic.
4 hours is a long time to cook, but it's well worth it. The bone marrow slowly releases from the bone and produces a wonderful flavour. As we all know the longer the meat is cooked the more tender it becomes and because it's on the bone it gets a lovely gelatinous texture. Just writing this is making wished I'd made more. This is not the healthiest of dishes, but worth doing a session at the gym to work it off.
Place the flour in a large bowl and season with salt and pepper. Put in the oxtail and mix together so that the flour has covered the pieces
Put the oil in a heavy based pan and bring to a high heat and add a few pieces of the oxtails at a time to brown it off. Once browned out take out of the pan and put to one side and repeat until all the oxtails has been browned.
Turn down the heat and add the onions and cook for about 10 minutes or until they are soft and starting to brown. Add any left over flour into the pan and mix together for a minute
Add the beef stock, red wine, tomato purée and lemon zest and bring to a rapid boil.
Once boiling put the oxtail back into the pan. Stir and bring it back to the boil, then reduce the heat so that the stew is simmer and cook for two hours, occasionally stirring it and skim off any fat that floats to the top.
Add the carrots, mushrooms and parsnips and any extra seasoning you require and cook for another 2 hours or until the oxtail is very tender.
Serve with mashed potatoes or rice and garnish with chopped parsley