Friday, 19 November 2010

Recipe for Oxtail Stew

Tail Waggingly Tasty

Hi Joanne, this is the recipe you've asked for. The quantity of ingredients are catered for 2 people. I usually cook 3 meals in one go (keep 2 in the freezer and reheat for subsequent meals). So just multiply the following ingredients by 3 if you want to cook 3 meals except for the water, which remains more or less the same.
It's actually a very simple recipe, just time consuming. I don't cook elaborate meals, this is what the restaurants are for.

1. Beef stock - half a cube. Experiment. Add more if you want it to be saltier.
2. Red wine - something in the range of 15 bucks. I put in 50ml, but it's up to you. Put in more if you love to tipple a drop of red.
3. Celery - one stick the length of your arm. This is the length it comes in if you get it from Cold Storage.
4. Onion - just a small one.
5. Oxtails - for each person I take the thickest and the thinnest tail sections. Cold Storage, Carrefour and Giant sometimes do specials from time to time.
6. Baby carrots - carrots like people, the smaller the sweeter. Babies and baby carrots are the sweetest. I buy Grimmway from Cold Storage. Use 1/2 bag (125 g).

1. Boil the soup base from the beef stock with about 1 litre of water.
2. Put the baby carrots, chopped celery, and onion into the soup when it boils. Pour in 50ml of red wine.
3. Fry the oxtails lightly on a pan without oil. We're not cooking the oxtail on the pan, just sear the skin a little to seal in the meat juice. Sprinkle some flour, and fry about a minute on all sides of the oxtails.
4. Put the oxtails into the soup.
5. As soon as the whole thing comes to a boil, turn it down until it's just simmering. Leave it for a minimum of 4 hours.
When does it ready? That depends how mushy you want the meat and ingredients going to be. Just fish out the oxtail and have a look. You don't want to cook until the meats fall off from the bones, and you don't want the carrots still look whole either.
We eat them with baguettes. Again, you can get nice French sticks from the 3 super/hypermarkets I mentioned above.

Bon Appetit!

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