Another traditional dish for the money conscious. This is a delicious hearty stew chock full of vegetables, and with slow cooked meat that falls off the bone and is wonderfully tender. It is perfect served with mash, though I had mine with a jacket potato, or there’s plenty of veggies in the pot (I had leftovers for the next day) so you could just have the one-pot dish, or replace some of the vegetables with potatoes.
This method is for a slow-cooker, it can be slow-cooked in a casserole in the oven on a low heat (150°C/Fan 130°C/Gas 2) for 4-5 hours, but it really is perfect for the slow-cooker.
Oxtail – 750g (2 inch slices) This recipe serves 2 (the bones are a lot of the weight)
Flour – 1 tablespoon
Tomato puree – 1 tablespoon
Red wine – 150ml
Olive oil – 1-2 tablespoons (for frying)
Onions – 2 (peeled and roughly chopped)
Garlic – 2 cloves (peeled and crushed)
Beef stock – 1 pint/500ml (hot)
Carrots – 2 (peeled and roughly chopped in about ½ inch chunks)
Leeks – half (peeled and roughly chopped in about ½ inch chunks)
Celery – 2 stalks (roughly chopped in about ½ inch chunks)
Swede – 1 small (peeled and roughly chopped in about ½ inch chunks)
Parsnip – 1 (peeled and roughly chopped in about ½ inch chunks)
Seasoning – mixed herbs, salt, pepper
Fresh flat leaf Parsley – a good handful (roughly chopped)
Equipment: Chopping board, knife, frying pan, wooden spoon, tongs, slow-cooker
- Put half the hot stock in the slow-cooker set on High.
- Fry off the onions in the frying pan with some olive oil until soft, add garlic and fry for another minute.
- Add the onions and garlic to the slow-cooker with the chopped vegetables.
- Trim the oxtail chunks of excess fat.
- Add more olive oil to the frying pan, if necessary, and brown off the meat on all sides.
- Sprinkle on the flour and stir in.
- Add the wine and simmer until the alcohol is cooked off (when it stops smelling of booze).
- Stir in the tomato puree, cook for another minute, then add to the slow-cooker and stir in with the seasoning (only a little salt at this point), add the remaining stock until the meat is just covered.
- Cook on High for 5-6 hours, or Low for 10-12 hours.
- In the last hour of cooking, taste the gravy, season accordingly and add the parsley.