Oxtail Casserole
- Ready In:
- 4hrs
- Ingredients:
- 11
- Serves:
-
4-5
ingredients
- 2 kg oxtails, cut into pieces
- 2 onions, peeled and chopped
- 4 carrots, peeled and roughly chopped
- 2 small turnips, peeled and chopped
- 2 tablespoons oil
- 2 garlic cloves, peeled and chopped
- 2 tablespoons plain flour
- 150 ml red wine
- 600 ml beef stock
- 1 tablespoon tomato puree
- 1 bay leaf
directions
- Set the oven to hot 220c/475f.
- Pack the piece of oxtail, onion, carrot and turnip in a roasting tin and sprinkle with oil. Roast for 30-40 mins until browned, stirring once during cooking.
- Remove tin from oven, then turn the oven temperature down to cool at 150c/300f.
- Spoon a couple of tablespoons of fat from the tin into a large flameproof casserole.
- Add the garlic and fry for 1minute, then stir in the flour and mix well.
- Pour in the wine and stock, add the puree and bay leaf, season well. Bring to the boil.
- Add oxtail and vegetables, cover with lid and or foil.
- Cook for 3 hours or until meat pulls away from the bone. Skim off fat from surface if you prefer.
- Serve with lots of mashed potato and cabbage.
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RECIPE SUBMITTED BY
My Mother taught be some basics of cooking as a teenager, saying that I needed to make sure that when I moved out of home, I could look after myself and not have to rely on anyone. I guess I have come a long way from steak and chips or steak and veg so I think she was successful in getting me started. I love searching for that recipe that I know is going to be a delight to eat and doing my best to replicate it. My wife says that I am my harshest critic, but how else can you learn to fine tune the recipe.