Oxtail Stew Recipe Video
See our host Megan Everett-Skarsgård share the concept behind More Food! on our website www.lovefoodshare.com.
In this episode you'll see her do an Oxtail Stew. It's using a wonderfully flavored and very inexpensive cut of meat. From this we'll show you in future parts what you can do with the sauce. So here it goes!
http://youtu.be/YiaXVnEDTtg
Ingredients
| OXTAIL STEW | ||
| Cold water | 2 Kilogram, soaked (Serves 4-6) | |
| 2 carrots finely diced | ||
| 2 stalks of celery finely diced | ||
| Onions | 2 Small, finley diced (Serves 4-6) | |
| Garlic | 2 Clove (5gm), finley diced (Serves 4-6) | |
| Pancetta | 170 Gram, sliced (Serves 4-6) | |
| Parsley sprigs | 1 (Serves 4-6) | |
| Thyme Sprig | 1 (Serves 4-6) | |
| 2 laurel leaves | ||
| Red wine | 1/2 Bottle (1l) (Serves 4-6) | |
| Olive Oil to coat the pan for frying | ||
| Butter, a pat | ||
| Water enough to just cover the oxtail. | ||
| Serve on fried potatoes, white rice or noodles, with a garnish of chopped parsley. Enjoy! | ||
Directions
Begin by soaking the oxtail in cold fresh water for 2-3 hours. Change water when needed. Then drain and pat dry.
Very finely dice the carrots, celery, onion and garlic and put to the side.
Tie the herbs (parsley, thyme and laurel (bay) leaves into a bundle and put to the side.
Roughly cut your pancetta into matchstick size strips. Heat this on a medium high heat in a dry pan (cast iron is best but use what you've got!). When these are cooking well, add in a few dash of olive oil and a generous pat of butter.
Now it's time to brown the meat. Make sure your heat is high enough to caramelize the meat brown instead of just turning it grey. The oxtail will be various sizes so they will brown at different times.
Once your meat is browned on both sides, take it out and put to the side. Now in the pot with your lardons and fats, add your veggies all at once. Give them a stir and let them cook for 2 minutes before adding a half bottle of red wine. Bring this combo up to a simmer.
Return your meat and be sure to add in the juices that have come out of the resting meat, this has a lot of taste!
Add the bundle of herbs and make sure they get down into the sauce.
Now pour in enough water to just cover the meat and bring to a boil. Turn down to a slow simmer and add the lid. This will cook for anywhere between 2-4 hours. It is ready when the meat is falling from the bone.
If the sauce is not thick enough for your taste, remove the meat and reduce the sauce. Once you have the right consistancy, add the meat back to warm for 5 minutes prior to serving.
Very finely dice the carrots, celery, onion and garlic and put to the side.
Tie the herbs (parsley, thyme and laurel (bay) leaves into a bundle and put to the side.
Roughly cut your pancetta into matchstick size strips. Heat this on a medium high heat in a dry pan (cast iron is best but use what you've got!). When these are cooking well, add in a few dash of olive oil and a generous pat of butter.
Now it's time to brown the meat. Make sure your heat is high enough to caramelize the meat brown instead of just turning it grey. The oxtail will be various sizes so they will brown at different times.
Once your meat is browned on both sides, take it out and put to the side. Now in the pot with your lardons and fats, add your veggies all at once. Give them a stir and let them cook for 2 minutes before adding a half bottle of red wine. Bring this combo up to a simmer.
Return your meat and be sure to add in the juices that have come out of the resting meat, this has a lot of taste!
Add the bundle of herbs and make sure they get down into the sauce.
Now pour in enough water to just cover the meat and bring to a boil. Turn down to a slow simmer and add the lid. This will cook for anywhere between 2-4 hours. It is ready when the meat is falling from the bone.
If the sauce is not thick enough for your taste, remove the meat and reduce the sauce. Once you have the right consistancy, add the meat back to warm for 5 minutes prior to serving.
Chef
