Oxtail with Whole Onions Recipe
Summary
Preparation Time2 Hr 0 MinCooking Time3 Hr 0 Min
Ready In5 Hr 0 MinDifficulty LevelBit Difficult
Health IndexAverageServings6
HealthyHigh Protein
Ingredients
| Oxtail - 1 jointed | ||
| Salt | 1 To taste | |
| Pepper | 1 To taste, milled | |
| Bay leaf | 1 | |
| Onions | 1 Pound | |
| Carrots | 1 Pound | |
| Drippings - 1 oz (25 g) | ||
| Flour | 2 Tablespoon | |
| Stock | 1 Pint | |
| Tomato puree - 1 tin (2 1/2 oz or 65 g) | ||
| Lemon | 1/2 | |
| Parsley - chopped | ||
Directions
GETTING READY
1. Dry oxtail over kitchen towel.
2. Peel whole onions.
3. Blanch in cold water by boiling for 5 minutes then drain.
4. Peel and slice carrots thickly. Combine with onions and keep aside.
MAKING
5. In a large saucepan, place oxtail, cover with cold water and add salt, pepper, and the bay leaf.
6. Heat to the boil, skimming scum that comes to surface.
7. Cover, reduce heat and simmer for 2 hours.
8. When cooking time is up, remove and transfer oxtail to a casserole.
9. Strain stock and let cool.
10. Using a ladle or spoon, skim off fat from surface of cooled stock.
11. Measure 1 pint (6 dl) of the stock.
12. To make the sauce, in a saucepan, melt dripping.
13. Stir in flour and cook till golden brown.
14. Gradually add the stock, stirring until smooth.
15. Cook, stirring constantly until sauce reaches a boil.
16. Stir in tomato puree, lemon juice and seasonings. Take pan off the heat.
17. Add the vegetables to the oxtail in casserole.
18. Strain sauce over them.
19. Cover casserole with a lid and transfer to middle level of an oven set at 325°F (170°C or Gas No. 3)
20. Cook for 2 1/2-3 hours.
SERVING
21. Serve the stew hot garnished with parsley.
22. Accompany with crusty bread, rice or mash.
1. Dry oxtail over kitchen towel.
2. Peel whole onions.
3. Blanch in cold water by boiling for 5 minutes then drain.
4. Peel and slice carrots thickly. Combine with onions and keep aside.
MAKING
5. In a large saucepan, place oxtail, cover with cold water and add salt, pepper, and the bay leaf.
6. Heat to the boil, skimming scum that comes to surface.
7. Cover, reduce heat and simmer for 2 hours.
8. When cooking time is up, remove and transfer oxtail to a casserole.
9. Strain stock and let cool.
10. Using a ladle or spoon, skim off fat from surface of cooled stock.
11. Measure 1 pint (6 dl) of the stock.
12. To make the sauce, in a saucepan, melt dripping.
13. Stir in flour and cook till golden brown.
14. Gradually add the stock, stirring until smooth.
15. Cook, stirring constantly until sauce reaches a boil.
16. Stir in tomato puree, lemon juice and seasonings. Take pan off the heat.
17. Add the vegetables to the oxtail in casserole.
18. Strain sauce over them.
19. Cover casserole with a lid and transfer to middle level of an oven set at 325°F (170°C or Gas No. 3)
20. Cook for 2 1/2-3 hours.
SERVING
21. Serve the stew hot garnished with parsley.
22. Accompany with crusty bread, rice or mash.
Chef
