Ox Tail Stew
My first go at cooking ox tails .. so went for the easy option .. Low and slow stew
Servings:
4
yield(s)
Cook Time:
240
mins
Ingredients
-
4
chunks ox tail
(approx 200g each)
-
4
carrots
(sliced - leave them in and serve)
-
2
celery
(chopped)
-
1
onion
(chopped)
-
2
cloves garlic
-
1
glass red wine
-
500
ml
beef stock
(add more if drying out)
-
1
tbsp
flour
-
3
bay leaves
-
1
handful thyme
(Or just some dried thyme)
Instructions
-
In casserole dish / dutch oven -- fry off the ox tails to seal - and render a bit of fat .. then remove when browned
-
Fry off onion, carrots, celery, garlic for about 5 mins
-
add in flour and cook out
-
Deglaze with red wine then add in the stock
-
Stick in over for 3 -4 hours and go to the pub (actually - keep an eye on it in case it dries out ) Add dumplings with 1/2 hour to go if you fancy dumplings
-
Server with mash potato - and whatever other veg