Braised Ox-tail Stew
This hearty ox-tail stew is a comforting and flavorsome dish that is sure to warm you from the inside out. The tender meat is simmered with a rich broth, aromatic herbs, and a medley of vegetables until it is fall-off-the-bone delicious. The addition of red wine adds a depth of flavor, while the final thickening step creates a silky gravy that ties everything together beautifully. Perfect for a cozy night in or a gathering with loved ones, this stew is a true crowd-pleaser.
— Constant Cookbook
Ingredients
- ox-tail (about 1.5 kg), washed, wiped and jointed
- 250ml beef stock or cube disolved
- 2 large onions, sliced
- 3 carots, cut into rounds
- 1 turnip peeled and cubed
- 3 stalks of celery chopped
- 3 bay leaves
- 2 cloves garlic
- 2 sprigs thyme
- 4 cloves
- 6 black peppercorns
- 20ml of tomatoe puree
- 20ml granulated sugar
- 20ml flour
- 12.5ml butter
- 250ml red wine
- 5ml salt
- 10ml pepper
Instructions
- Cut and wash thoroughly.
- Add the spices, salt, pepper, herbs, garlic, tomatoe puree and sugar to the the meat and stock to a heavy bottomed sauce pan and simmer for 3 to 4 hours, add water if it dries out
- After 2 hours add vegtables and wine.
- Add cooked potatoe to the stew 1/2 an hour before serving so that it takes on the flavour of the stew.
- When the meat is cooked, remove the cloves,bay leaves and thyme as well as much of the fat as possible (better to cool and put in the fidge overnight and then remove all floating fat).
- Melt the butter in a frying pan , add the flour and stir until brown. Add this to the gravy and meat in the saucepan and stir until it thickens. Cook for a further 15 min.
Yield
Serves 6
Comments
No comments found.