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Casserole Oxtail

French.Palate's picture
Ingredients
  Oxtail 3 Pound, in pieces
  Lard/Dripping 2 Ounce
  Onions 2 , chopped
  Carrots 2 Large, chopped
  Celery head 1⁄2 , chopped
  Streaky bacon 46 Gram, chopped (2 Rashers)
  Flour 2 Tablespoon
  Bay leaves 2
  Parsley sprigs 3
  Peppercorns 6
  Salt To Taste
  Beef stock 2 Pint
  Gravy browning 1 Tablespoon
Directions

Trim off any excess fat from the oxtail joints.
Heat the fat in a pan, add the oxtail and brown quickly on all sides, then remove from the pan.
Add the vegetables and bacon to the pan and cook gently for 5 minutes.
Blend in the flour, cook for 1 minute then return the oxtail to the pan with the remaining ingredients, except the gravy browning.
Cover and simmer for 4 hours or until the meat can be removed easily from the bones.
Arrange on a serving dish and keep hot.
Reduce the stock to 3/4 pint (2 cups) by rapid boiling, check the seasoning, add a little gravy browning, then strain over the oxtail.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party

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