Soups & stews
Slow-cooked oxtail with carrots and potatoes
You'll need a knife, fork and spoon to eat this; it gives you a light broth-style sauce with tender chunks of meat and veg. If you prefer it thicker, add a touch more flour after browning the oxtail. You can either cook it slowly on the hob, or put it in the oven on a low heat (150°C/Gas 2) for the same time. It reheats brilliantly – the flavours really come together. Served with some simply braised red Russian kale or Savoy cabbage.
Ingredients
- oil for frying, e.g. vegetable or sunflower
- 2 onions, finely sliced
- 500g oxtail pieces
- 2 garlic cloves, crushed or finely chopped
- 1 tbsp plain flour
- 150ml red wine
- 500ml beef stock
- 2 sprigs fresh thyme
- 300g carrots (about 3 large), peeled and roughly chopped
- 500g potatoes, peeled and roughly chopped
- salt and pepper
Method
-
Step 1
In a large, heavy-based casserole dish, heat 2 tablespoons of oil. Fry the onions gently for 10 minutes. Remove with a slotted spoon and keep to one side.
-
Step 2
Increase the heat, add the oxtail and fry on all sides until well browned.
-
Step 3
Put the onions back in the pan with the garlic and fry for a minute more. Add the flour, toss to coat the oxtail. Fry for a couple of minutes.
-
Step 4
Add the wine, bring to the boil and cook for 3-4 minutes. Add the stock and thyme and season. Increase the heat until boiling.
-
Step 5
Reduce the heat to a bare simmer, and cook for at 3-4 hours until the meat is very tender. Add the carrots and potatoes after 2 hours of cooking. Check the seasoning before serving.
