Autumn Oxtail Stew & Why It's Good For You
Ingredients
- 2 kg oxtails ((or beef suitable for slow cooking, bones included, 2 kg / 4.4 lb / 70 oz, this will yield about 50% meat))
- 1 tbsp ghee ((or beef suitable for slow cooking, bones included, 2 kg / 4.4 lb / 70 oz, this will yield about 50% meat))
- 2 cup beef stock ((or beef suitable for slow cooking, bones included, 2 kg / 4.4 lb / 70 oz, this will yield about 50% meat))
- 1 red onion
- 1 garlic (head)
- 2 celery ribs
- 1 orange (average)
- 1 cinnamon sticks
- 1/4 tsp nutmeg
- 1 star anise
- 2 bay leaves ((or beef suitable for slow cooking, bones included, 2 kg / 4.4 lb / 70 oz, this will yield about 50% meat))
- freshly ground black pepper ((or beef suitable for slow cooking, bones included, 2 kg / 4.4 lb / 70 oz, this will yield about 50% meat))
- 1/2 tsp salt ((or beef suitable for slow cooking, bones included, 2 kg / 4.4 lb / 70 oz, this will yield about 50% meat))
- 4 head lettuce ((or beef suitable for slow cooking, bones included, 2 kg / 4.4 lb / 70 oz, this will yield about 50% meat))
Instructions
- Preheat the oven to 150 °C/ 300 °F.
- Season the meat with salt and pepper.
- Place the oxtail in a preheated large non-stick pan greased with ghee.
- Briefly brown from all sides.
- Transfer the oxtail into a baking dish.
- Peel and halve a large red onion, juice the orange, peel the carrot and halve the garlic head.
- Place all the spices in a pot, bring to boil and cook for about 5 minutes.
- When done, take from the heat and set aside.
- Place all the ingredients from the pot on top of the browned oxtail.
- Cook for 3-4 hours until the meat is soft (almost falls apart).
- When done, remove from the oven and leave to cool down.
- Discard all the spices, orange and vegetables - or eat the softened vegetables if you cannot resist 🙂 Using a fork, separate the meat from the bones and place into a bowl.
- Pour some of the sauce over it.
- Fold the shredded meat on top of fresh lettuce leaves and enjoy!
Originally posted 2019-02-20 17:51:19.
