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Oxtail And Potato Stew

Country.Chef's picture
Ingredients
Potatoes -1 1/2 lb [750 g], cut into large cubes
Oxtail -2 1/2 lb [1 1/4 kg]
Butter -1 oz [25 g]
Large onion -1, sliced
Medium carrot -1, sliced
Small turnip -1/2, diced
Bay leaf -1
Peppercorns -6, tied in muslin
Cloves -3
Boiling water -3/4 pint [375 ml]
Flour -2 level tablespoons [2 X 20 ml spoons]
Water -3 tablespoons [3 X 20 ml spoons]
Vinegar -1 dessertspoon [1X10 ml spoon]
Pepper
Salt -1 teaspoon [1X5 ml spoon]
Directions

MAKING
1) Trim excess fat from oxtail.
2) In a pan, heat butter and fry onion and till golden.
3) Stir in the oxtail, carrot and turnip, and fry on high for 5 minutes.
4) Add herbs, boiling water, salt and pepper.
5) Allow to simmer for approximately 3 hours till the meat is almost falling off the bone.
6) Take off the muslin bag and leave mix overnight in a cool place.
7) Scoop out fat from the surface of the pan.
8) Stir in the potatoes and lightly boil and simmer for approx 15-20 minutes till the potatoes are cooked.
9) Combine flour with the water and vinegar, and blend and add to the pan, stirring till it boils and the liquid thickens.

SERVING
10) Garnish with freshly chopped parsley.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Beef
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
180 Minutes
Ready In: 
210 Minutes

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