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perfect for autumn/fall

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i cooked an oxtail stew a couple of days ago. it worked out a treat, served with creamy mash and sauteed cabbage. don’t be put off by oxtail .. if treated properly it really is delicious.

this is not a dish to rush, it took almost 4 hours of slow cooking to get the meat to fall off the bone and for the flavours to develop.  for my stew i coated the washed, dried and trimmed [of any excess fat] oxtail pieces into a bag of seasoned flour. then browned off the oxtail in a pan of hot oil. once browned, i put the oxtail pieces in a colander to drain of any fat, then deglazed the pan with a glass of nice red wine and then sauteed off some medium, sliced onions and a couple of chopped carrots on medium heat for a few minutes to soften but not take on any colour.

once the onions had softened, the oxtail was added back to the pan together with a crushed clove of garlic and a couple of sprigs of fresh thyme. a tin of chopped tomatoes and half a litre of beef stock were then added and the stew brought back up to the boil. check the seasoning … add lots of freshly ground pepper and sea salt to taste. next, i simply turned down the heat, covered the stew with a cartouche of greaseproof paper and simmered on the lowest heat setting for at least 3 hours till ready. the longer the better. check every hour or so that the stew isn’t drying out and skim off any excess fat.

slow-cooked oxtail stew

slow-cooked oxtail stew

i served the stew for supper on the same day but it would improve if cooled, chilled and refrigerated overnight, and then any more excess fat removed the next day. it is an extremely rich dish, so keep the veg plain and simple.


Filed under: blog, catering, classes, comfort food, cookery, cooking, dinner, food, simple suppers, winter food Tagged: comfort foods, dinner, oxtail stew, sauteed cabbage, simple suppers, stew

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