oxtail recipe | Oxtail In A Thick Gravy

Oxtail In A Thick Gravy

2 kgs oxtail
seasoned flour
4 Tbsp (60 ml) vegetable oil
8 medium onions, coarsely chopped
8 carrots, peeled and sliced
4 stalks celery, sliced
½ C (125 ml) red wine (optional)
4 C (1 litre) beef stock
2 bay leaves
½ tsp (2.5 ml) thyme, dried

  • Put the seasoned flour and the oxtail into a plastic bag and shake until the oxtail pieces are lightly coated with the seasoned flour.
  • Heat 2 Tbsp of the oil in a large saucepan over moderate to high heat and brown the oxtail pieces in batches, on all sides. Remove and set aside.
  • Heat the remaining oil in the saucepan and fry the onions until well browned and beginning to caramelise. Add the carrot and celery and stir-fry for a further 2 minutes.
  • etc
  • etc

  • For Full Instruction: crushmag-online.com

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