Autumn Oxtail Stew & Why It's Good For You
Ingredients
- 2 kilograms oxtails (or beef suitable for slow cooking, bones included, 2 kg / 4.4 lb / 70 oz, this will yield about 50% meat)
- 1 tablespoon ghee (or beef suitable for slow cooking, bones included, 2 kg / 4.4 lb / 70 oz, this will yield about 50% meat)
- 2 cups 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 teaspoon 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 teaspoon salt (or beef suitable for slow cooking, bones included, 2 kg / 4.4 lb / 70 oz, this will yield about 50% meat)
- 4 heads 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.
