#oxtailstew #beefstew
Sear 10 to 12 chopped oxtails in a pot until they are lightly crusted on the outside and have that golden brown colour. Remove and set aside.
In the same pot, melt 1 tbsp butter until it sizzles. Add 1 diced onion, 1 diced celery, 1 diced leek and 1 diced carrot. Sauté for a few minutes until the vegetables turn slightly soft.
Return the seared oxtails to the pot and add 2 tbsp corn flour. Stir well until the flour is fully cooked off and to avoid any lumps.
Add 1/2 can of San Marzano tomatoes and some of the tomato juices. Mix well, then add 1 bottle of red wine or enough of red wine to cover the top of the mixture.
Add 2 bay leaves and a dash of black pepper. Bring everything to a boil and lower the heat to simmer the oxtail mixture for about 4 hours. Add more water every 30 minutes or so as the liquid will reduce.
After 4 hours, the oxtails will be tender. Season with salt (around 2 tsp) and add 1 chopped carrot and 2 chopped potatoes. Cook for another 20 to 30 minutes until the potatoes and carrots are soft.
Once they are soft, season with fresh black pepper and remove the oxtails and vegetables and plate them on a large plate or cast iron pan.
Add a corn flour slurry to the remaining stew juices to thicken up to a nice glossy sauce. Spoon some of this sauce over the oxtail stew. To finish, garnish with diced scallion or a sprig of parsley.
And it is done. A hearty and robust oxtail stew that is perfect for those cold nights.
Music track “Ribeye” from Silverfish album, composed and performed by Ian Low.
Download the album from iTunes at Silverfish by Ian Low / silverfish
13 авг 2022
