Prep Time: 20 minutes
Stove Time: 50 minutes
Wonderbag Time: 4 hours
Serves: 4 - 6
A traditional and comforting casserole using a cheap and cheerful cut of meat - oxtail. While oxtail requires careful preparation and lengthy cooking to become tender, its exceptionally rich flavour makes it well worth the effort. The casserole's hearty gravy and chunky root vegetables is perfect served with a bowl of rice, suet dumplings or slice of crusty bread.
INGREDIENTS
1kg jointed oxtail
500g bacon (optional)
Salt and pepper
2 tbsp flour
2 tbsp olive oil
1 medium onion, chopped
4 garlic cloves, chopped
2 tsp thyme
2 tbsp brown sugar
200ml red wine (optional)
1 can of chopped tomatoes
2 beef stock cubes
450g carrots, sliced on the diagonal
450g potatoes, sliced on the diagonal
DIRECTIONS
Season the flour with the salt and pepper. Toss the oxtail joints in the seasoned flour until they are coated on all sides.
Heat the oil in a medium-large lidded pot until sizzling. Brown the oxtail in the oil, then add the bacon cubes. Set the browned oxtail and bacon aside.
Add the onions, garlic, ½ teaspoon of salt, thyme, and sugar to the pot. Cook on a low heat for 5 minutes. Next, pour half of the wine into the pot, scraping the bottom to loosen any bits of oxtail that may be stuck.
Add the remaining wine along with the can of tomatoes and stock cubes. Bring the mixture to a boil, then stir in the oxtail, bacon, carrots, and potatoes.
Allow to boil for 30 minutes with the lid on. Transfer the lidded pot to the Wonderbag and allow it to stand for 4 hours.
Serve with warm, crusty bread or rice.
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