Slow Cooked Oxtail Stew Recipe

Diet is important, and if you are anything like the BLL guys you probably think about food a lot.

And after I posted a picture on Twitter recently of my mostly make-it-up-as-you-go-along Oxtail stew I got loads of incoming mail asking about it so here is the recipe. Some people are a bit freaked out by the thought of eating oxtails, but if you are happy to eat eggs………

It’s full of gelatine and fat which is vital to the taste and texture, and because it’s cooked for so long is really tender, flavoursome and extremely healthy. Fat is not evil…right!

Ingredients:

6 large piece oof grass fed/organic oxtail. I got mine from my local organic butcher and it cost about £8.

1 Head od celery

2 large onions

5 large carrots

1 bulb of garlic

1 bowl of frozen peas

2 Star Anise

Tablespoon of butter

To cook:

Turn your over up to full heat.

Roughly chop all the veg. And I mean roughly – it shouldn’t take more than about 60 seconds to do the lot. I just crushed the garlic with the flat side of a knide, and the skin flakes off.

Brown and seal the oxtails in a big pan that is also safe to put in the oven. Remove form the pan and set aside.

Melt the butter and chuck all the veggies and Star Anise into a pot. Keep on a high heat until they stat to sizzle, give it another 5 or six minutes then add the oxtails back to the pan. Add some salt and pepper.

Pour water into the pan, enough to cover the oxtails.

Turn the heat down to 150 degrees, and put the whole lot in the over, with a lid on the pot.

Come back about 6 hours later and add the frozen peas to the pot, and stir. Add a little more water if required – mine didn’t need it.

The meat will more or less fall off the bones, so you can fish them out if you like.

It took me almost as long to write this post as it did to cook the meal – this is a really easy dish to prepare and would be ideal to come home to after a long bike ride.

 

 

 

 

 

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