Oxtail Casserole

Name: Oxtail Casserole
Ingredients: 2 kg oxtails, cut into pieces; 2 onions, peeled and chopped; 4 carrots, peeled and roughly chopped; 2 small turnips, peeled and chopped; 2 tablespoons oil; 2 garlic cloves, peeled and chopped; 2 tablespoons plain flour; 150 ml red wine; 600 ml beef stock; 1 tablespoon tomato puree; 1 bay leaf

11 ingredients

9 steps

Ingredients

2 kg oxtails, cut into pieces
2 onions, peeled and chopped
4 carrots, peeled and roughly chopped
2 small turnips, peeled and chopped
2 tablespoons oil
2 garlic cloves, peeled and chopped
2 tablespoons plain flour
150 ml red wine
600 ml beef stock
1 tablespoon tomato puree
1 bay leaf

Directions

1

Set the oven to hot 220c/475f.
2

Pack the piece of oxtail, onion, carrot and turnip in a roasting tin and sprinkle with oil. Roast for 30-40 mins until browned, stirring once during cooking.
3

Remove tin from oven, then turn the oven temperature down to cool at 150c/300f.
4

Spoon a couple of tablespoons of fat from the tin into a large flameproof casserole.
5

Add the garlic and fry for 1minute, then stir in the flour and mix well.
6

Pour in the wine and stock, add the puree and bay leaf, season well. Bring to the boil.
7

Add oxtail and vegetables, cover with lid and or foil.
8

Cook for 3 hours or until meat pulls away from the bone. Skim off fat from surface if you prefer.
9

Serve with lots of mashed potato and cabbage.