Best Oxtail Casserole Recipes

OXTAIL CASSEROLE

Steps:

• Brown meat all over in a little oil, in a large pot.
• Add onion and carrot and stir through oil.
• Add crushed garlic, stock, (almost to cover) tomatoes and paste, sugar, bouquet garni and salt and pepper.
• Cook on low for about 2 hours (till the meat is falling off the bones).
• (pressure cook 30 mins, or crockpot 8 hours) Leave to cool, skim off fat; thicken with cornflour mixed with a little water.
• Meat can be removed from bones, just reheat after you take off the fat, and pick up each bone with tongs, the meat will just fall off.
• If it doesn't, it ain't cooked.
• Serve with mashed potatoes and greens.

OXTAIL CASSEROLE

Steps:

• Set the oven to hot 220c/475f.
• Pack the piece of oxtail, onion, carrot and turnip in a roasting tin and sprinkle with oil. Roast for 30-40 mins until browned, stirring once during cooking.
• Remove tin from oven, then turn the oven temperature down to cool at 150c/300f.
• Spoon a couple of tablespoons of fat from the tin into a large flameproof casserole.
• Add the garlic and fry for 1minute, then stir in the flour and mix well.
• Pour in the wine and stock, add the puree and bay leaf, season well. Bring to the boil.
• Add oxtail and vegetables, cover with lid and or foil.
• Cook for 3 hours or until meat pulls away from the bone. Skim off fat from surface if you prefer.
• Serve with lots of mashed potato and cabbage.