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Ah the humble oxtail. It is by far, one the tastiest cuts of meat you’ll ever try. Which is hard to believe seeing how it is the tail of a cow! This bovine treat is actually very easy to cook, as long as you treat it with some care and respect.
You can’t flash fry oxtail or serve it up medium rare and expect it to be tender and juicy. Oxtail needs long slow cooking to break down all that tough collagen, fat and connective tissue. However, cooked low and slow, it will yield the softest, most tender meat you’re ever likely to have.
It’s pretty cheap as well, although in recent years the price has gone up a bit, as it’s become much more popular. My oxtail stew is a perfect winter warmer, and this recipe will happily feed 2 hungry people. If you want to feed more, then simply scale up the recipe.
#oxtail #beef #recipes
To make my oxtail stew you will need:
►About 600g of oxtail cut in to 4 pieces
►3 medium sized carrots
►1 medium sized onion
►1 celery stalk
►2 bay leaves
►1 tbsp of tomato puree
►2 garlic cloves
►1 star anise
►About 1 tbsp of Worcestershire sauce
►About 500ml of beef stock
►About 200ml of red wine
►1 tbsp of plain flour
►Salt & pepper
►Oil for cooking
►About 1 tbsp of cornflour mixed with a little water if you want to thicken the gravy more, at the end.
Serve up with buttery mashed potatoes and some greens of you want them.
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