Place the half the butter, a splash of oil, and mushrooms in a pan and fry till golden.
Set the oven to 180and place the remaining vegetables and butter on a tray, including the garlic. Season with pepper well and roast for around an hour till golden.
Once the vegetables and mushrooms are golden, brown the oxtail in oil on high then turn to low and add the vegetables to the pan with the tin of tomatoes, the herbs, beef stock and red wine vinegar.
Cook on low, covered, for at least nine hours. When the meat is falling off the bone, take off the heat and allow to cool for at least an hour.
Oxtail afternoon before
Directions
When the meat is cool pick the meat from the bone, and strain the sauce. The vegetables are great as a base for something else, but you only want to reserve the cooking sauce for this dish.
Place the sauce in a clean pan and boil down till it thickly coats a spoon - this should take around half an hour, and will reduce the volume by around 70%.
Pour the thickened sauce back over the meat, and refrigerate for the next day (or freeze for later!).
Oxtail feast day
Directions
Reheat to serve.
This really does taste better after a night in the fridge, and can last a few days for a mid-week dinner.
Source Code
---title: "Oxtail stew"image: featured.webptags: [main, stew]---## Ingredients- 2 star anise - 5 cloves - 1 tsp cracked black pepper - 6 medium carrots, diced- 6 medium onions, sliced- 125g unsalted butter - Groundnut oil - 1 bulb garlic - 100g tomato pur\'ee- 350g fresh white button mushrooms - 2.5kg oxtail, jointed- 2 tbsp plain flour - 1 tin of tomatoes- 1L of beef stock- Bouquet garni of thyme, bay leaves and rosemary- 15g unrefined sugar - 50ml red-wine vinegar## Oxtail morning before### Directions- Place the half the butter, a splash of oil, and mushrooms in a pan and fry till golden.- Set the oven to 180\celsius and place the remaining vegetables and butter on a tray, including the garlic. Season with pepper well and roast for around an hour till golden.- Once the vegetables and mushrooms are golden, brown the oxtail in oil on high then turn to low and add the vegetables to the pan with the tin of tomatoes, the herbs, beef stock and red wine vinegar.- Cook on low, covered, for at least nine hours. When the meat is falling off the bone, take off the heat and allow to cool for at least an hour.## Oxtail afternoon before### Directions- When the meat is cool pick the meat from the bone, and strain the sauce. The vegetables are great as a base for something else, but you only want to reserve the cooking sauce for this dish. - Place the sauce in a clean pan and boil down till it thickly coats a spoon - this should take around half an hour, and will reduce the volume by around 70\%.- Pour the thickened sauce back over the meat, and refrigerate for the next day (or freeze for later!). ## Oxtail feast day### Directions- Reheat to serve.- This really does taste better after a night in the fridge, and can last a few days for a mid-week dinner.
