Last week, I spotted oxtail on the butchers counter and bought a few pieces to try it on the family.
The teen grew into a phase of really fussy eating between about 5 and 13, she has slowly eased out of it trying first mussels, then meat with bones in (that was a big one!) but I am yet to persuade her of the flavour and enjoyment to be found in offal and other trimming cuts. But she does love beef, so since it is less than a pace from a rump steak to the tail, I thought I would risk the minimal cost and make an oxtail stew.
Serve with good crusty bread or mashed potato, a touch of mustard and a glass of red wine or proper beer.
oxtail stew (per person)
- 2-3 pieces oxtail
- 1/2 medium onion
- 1/2 clove garlic, finely chopped
- 1 carrot, sliced
- 1/2 stick celery, sliced
- 1 tsp rice flour
- 1/2 sprig thyme
- 1/2 bay leaf
- 1/4 pt beef stock
- 1 glass red wine (or more beef stock)
- dry fry the oxtail in a hot pan to caramelise all over then take out
- add a dash of olive oil, the chopped onion and garlic to the hot pan, fry over low heat for 5 minutes
- add the carrot and celery, fry for another 5 minutes
- sprinkle over flour, and fry for a couple more minutes
- transfer the contents of the frying pan to a casserole or slow cooker
- add the oxtail and herbs
- pour over the stock and wine, and stir
- if using slow cooker, close lid and turn onto low heat for 10 hours
- for casserole, bring to the boil on a hob then transfer to a low oven (140°C) for 3-4 hours
- to serve, remove herbs, serve with a green salad and crusty bread or mashed potatoes and mustard.