May is over and pastry is gone for another year. June is Winter Warmers month and week one is Oxtail Stew. The meat is inexpensive and wonderfully flavored but it does take a while to cook. Two days. You make it one day and then the next day you skim off the fat and finish the dish.
Oxtail Stew is delicious and wonderfully inviting. If you’ve never tried it, why not give it a try now that the weather has turned cold.
It’s not difficult to make but there are quite a few ingredients. Start by sauteing the garlic, celery and onions until caramelized and then set aside.
Then dry roast the walnuts for a few minutes and then rub the skins off with a clean tea towel and set aside.
The fun starts with the oxtail which is really beef of the tail variety.
Trim off any excess fat, dredge in seasoned flour and then brown in batches in a large, heavy based casserole. You want the meat to caramelise and not stew.
Once the meat is browned, add the lardons to the pan and cook til browned, then deglaze the pan with the wine.
Now add the meat, onion mixture, herbs, zest and tomatoes to the pot and add enough stock to cover the bones and cover.
Place in a 160°C oven for five hours. Yes, five hours. This is a really inexpensive meat that needs a long slow cooking time. Let cool and place in the refrigerator overnight.
The following day, skim the fat off the surface of the stew and return to oven til the stew is heated through. Place on a serving platter and drizzle red wine liqueur over the top.
Serve Oxtail Stew with rice, potatoes, pasta or polenta and steamed greens. Garnish with chopped parsley, and chopped walnuts.
- 4 kg oxtail
- 300 gms lardons
- 4 large onions finely diced
- 2 sticks celery finely diced
- 120 mls oil
- 115gms shelled walnuts
- Salt and pepper
- Plain flour
- 100gms butter
- 500mls red wine
- 8 cloves garlic finely chopped
- 10 stems parsley 10 sprigs thyme
- 4 bay leaves
- 3 cans diced tomatoes
- 1 – 2 ltr veal stock
- 6 strips orange zest
- 100 mls red wine liqueur vinegar
- Preheat oven to 220C
- Dice onions, garlic and celery and place in a frying pan
- cook till caramelized and set aside
- Dry roast walnuts, rub skins off with a clean tea towel and set aside
- Trim fat off oxtail
- Toss meat in seasoned flour
- Brown oxtail in batches and set aside
- Place each batch in a large heavy based casserole
- brown lardoons in pan and add to casserole
- Deglaze pan with wine
- Place all in casserole dish with onions, garlic, celery, herbs, zest and tomatoes
- Add stock, just enough to cover bones
- Turn oven down to 160C and place in oven in casserole with lid on for 5 hours
- Place in refrigerator overnight
- Remove fat from top and return to oven till mixture is heated through
- Place on serving platter and drizzle red wine liqueur vinegar over
- To serve, sprinkle with chopped parsley and garnish with walnuts
- Serve with steamed greens and mashed garlic potato, polenta or pasta