oxtail

a proper dinner (and favourite too) for the delinquent husband tonight… this dish takes just about all day to gently cook so that the meat is tender, but it’s worth it.


heat some olive oil in a deep, heavy-based pot. brown 1kg oxtail pieces, a few at a time, and set aside as you go along. add a little extra oil if needed, and gently fry 2 sliced onions until soft. return the browned oxtail to the pot. pour in 2 x 410g tins of chopped tomatoes, and enough beef stock to cover the meat. bring to boil, cover with a tight fitting lid and simmer gently until the meat falls off the bone. i just leave my pot gently bubble like this for the better part of the day. when you can see tht the meat is getting tender, add 300g julienne style carrots, replace lid and continue gently simmering until they too are soft. to thicken this stew, i use a black pepper sauce powder, pre-mixed with a little cold water so that it's not lumpy. thicken to your preference. check and add seasoning if you feel it needs a little extra. serve with rice, brown rice goes especially well.