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Oxtail stew

Sunday - January 13, 2019 11:18 am , Category : RECIPES

Ingredient:
1 tbsp sunflower oil
1.25 kg (2 ½ lb) oxtail, cut into 5 cm (2 in) slices and trimmed
30 g (1 oz) plain flour
900 ml (1 ½ pints) beef stock
2 large onions, sliced
1 tbsp chopped parsley
1 tbsp tomato puree
1 tbsp chopped fresh thyme
1 bay leaf
Salt and black pepper
8 celery stalks, thickly sliced
Chopped parsley, to garnish

Method:
Heat the oil in a large flameproof casserole, add the oxtail, and cook over a high heat for 10 minutes or until browned all over. Remove the oxtail and drain on paper towels.

Add the flour and cook, stirring occasionally, for about 1 minute. Blend in the beef stock and bring to a boil, stirring until the sauce has thickened.

Return the oxtail to the casserole, and add the onions, tomato puree, parsley, thyme, and bay leaf. Season with salt and pepper, and bring to a boil. Cover and simmer gently for 2 hours.

Add the celery and cook for a further 1 ½ - 2 hours or until the meat can be removed from the bones easily. Skim off any fat, then taste the sauce for seasoning. Sprinkle with parsley before serving.

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