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Oxtail And Tomato Stew

Ingredients
  Dripping/Lard 2 Ounce (50 gram)
  Oxtail 1 , cut into serving pieces
  Flour 2 Ounce (50 gram)
  Salt To Taste
  Black pepper To Taste
  Onions 2 , peeled and sliced
  Carrots 2 , peeled and sliced
  Celery stalks 2 , chopped
  Beef stock 3⁄4 Pint (450 milliliter)
  Canned tomatoes 14 Ounce (1 can, 400 gram)
  Dried mixed herbs 1 Teaspoon
  Bay leaf 1
  Lemon 1⁄2 , juiced
Directions

GETTING READY
1. Preheat oven to (190°C/375°F or Gas Mark 5).
2. Toss the oxtail in the flour seasoned with salt and pepper.

MAKING
3. In a flameproof casserole dish heat the fat, add the oxtail, fry until golden brown and remove.
4. Cook adding the onions, carrots and celery for 2 minutes.
5. Sprinkle in any leftover flour and cook until pale brown, stirring constantly.
6. Stir in the remaining ingredients and bring to the boil.
7. Add salt and pepper to taste and return the oxtail to the casserole.
8. Cook with cover in a preheated moderately hot oven for 30 minutes, then reduce the heat to cool (150°c/300°f or gas mark 2) and cook for a further 2 hours or until the oxtail is very tender.
9. Remove the bay leaf.
10. If you wish to freeze the dish, do so at this stage. Cool the dish and pour into a rigid container. Seal, label and freeze.

SERVING
11. Serve the dish (regular recipe).
12. To serve the frozen dish, thaw at room temperature overnight. Reheat in a covered casserole in a preheated moderate oven (180ºC/ 350°F or Gas Mark 4) for 1 hour or until heated through.
13. Serve as indicated in step 9.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
150 Minutes
Ready In: 
165 Minutes
Servings: 
6

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