1 3/8 kg Oxtails, trimmed & cut into
- pieces (3 lb)
2 tb Plain flour
15 g Butter (1/2 oz)
1 tb Vegetable oil
2 lg Onions; sliced
900 ml Beef stock (1 1/2 pt)
150 ml Dry red wine (1/4 pt)
1 tb Tomato puree
1/2 Lemon; zest only
2 Bay leaves
225 g Carrots; thin sliced (8 oz)
450 g Parsnips; cut in chunks (1 lb)
Fresh parsley; chopped
Cook long and slow - that's the rule for oxtail. All the hours
spent simmering will be amply repaid when you taste the rich
tender meat and juices. If you cook it the day before, the cooled
fat is much easier to remove.
Coat the oxtail pieces in the flour. Heat the butter and oil in a
large flameproof casserole and brown the oxtail pieces, a few at a
time. Remove with a slotted spoon.
Add the onions to the casserole and fry for 5 minutes until
lightly brown. Stir in any remaining flour, the stock, red wine,
tomato puree, lemon rind and bay leaves. Bring to the boil and put
in the meat. Cover and simmer for 3 hours, then skim well. Stir in
the carrots and parsnips into the casserole. Re-cover the
casserole and simmer for a further 30 minutes until the meat is
quite tender.
Skim off all the fat from the surface of the casserole and garnish
with parsley.
From: The Great British Kitchen
The British Food Trust
www.greatbritishkitchen.co.uk
