Oxtail Stew - Slow Cooker
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| In Slow Cooker ready to start! |
Oil 2-3 tbsp, Oxtail meat 1 and 1/2 lbs, chopped - 1 large onion, 2 large carrots, 4 stalks celery, 2 tomatoes. Seasoning - salt and pepper, flour to coat meat. Bacon 3-4 rashers, chopped and lightly browned in oil. Tomato paste 2 tbsp. Beef or chicken stock 2 cups, wine or sherry 1/2 cup, balsamic vinegar 1 tbsp, brown sugar 1 tbsp, peppercorns 8, bay leaves 3, chopped parsley / gremolata.
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| Served same night - very tasty broth not thickened - fat removed with paper towels |
Season meat with salt and pepper then cover in flour (shake of excess), heat oil to medium, brown oxtail all over. Brown bacon and mix in tomato paste. Place in slow cooker with chopped veg and all other ingredients. Put on low cook for 6 hours. Serve with potato mash and greens.
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| Only bones remain - was delicious! |
If you can wait (the delicious aromas will make you hungry) put in fridge overnight so fat rises and all hardened fat can be easily removed. You can then thicken the stock by boiling to reduce and add flour if needed to make a tasty gravy, remove the succulent meat from the bones or leave on bone and serve with fresh chopped Italian parsley or gremolata (chopped herb condiment classically made of lemon zest, garlic, parsley and anchovy) over stew on mashed potato (can also do a mix of pumpkin and potato) and seasonal greens.
