Oxtail is one of our favourite cuts of beef to make a stew with, it adds so much flavour to the dish and the high amounts of cartilage makes a sticky gelatinous gravy.. so yummy.
This time, we got our oxtail fresh from Colin's butchery, which i order online from and get delivered to us.
I left it in the freezer for a while because a stew always takes time and back then i wasn't in the habit of waking up early yet. but now i am. and other than the long time it takes to cook, the procedure is actually very simple.
Ingredients (These were what i used, but feel free to use more or less of what you like)
1.1kg oxtail (get your butcher to cut it up for you)
2 carrots, sliced
1 1/2 onions, sliced
3 ribs of celery, sliced
4 cloves of garlic, chopped
1/2 bottle of red wine (i used a $3 bottle)
1 tin of chopped canned tomatoes
a dash of Balsamic Vinegar
a dash of Dark Soy Sauce
Salt & Pepper
Season your flour and coat each piece of oxtail with it and fry it off in a dutch oven. Remove.
Add more oil and fry the onions till they are nice and brown and soft. Add the garlic and fry.
Add the carrots and celery. Fry for a little while and add in the wine.
Add in the canned tomatoes, balsamic vinegar and water/stock if needed and cook for a little while.
Add back in the oxtail pieces, making sure that the liquid almost covers the oxtail and vegetables.
Cover the lid and place into a 160 degree oven for 4 hours at least.
The liquid will cook down and fish adds some dark soy sauce to add to the savouriness of the dish.
Taste to see if you need more seasoning.
There you have it!