Oxtail Casserole Cooking Recipes

Ingredients :

1 tbsp vegetable oil

1 oxtail, trimmed and cut into pieces

1 onion, sliced

14 oz can chopped tomatoes

4 cloves

1 bay leaf

salt and pepper

12 oz parsnips, diced

2 tbsp corn flour

1. Heat the oil in a flameproof casserole, add the oxtail pieces and brown on all sides.
2. Remove from the casserole with a slotted spoon.
3. Add the onions to the casserole and cook gently until translucent.
4. Add the tomatoes, stock, cloves and bay leaf, and season with salt and pepper.
5. Cover and bring to the boil, then reduce the heat and simmer very slowly for 120 minutes.
6. Skim off the fat, add the diced parsnip, re-cover and cook for a further 60 minutes.
7. Mix the corn flour with a little cold water, then stir it into the casserole and cook for 2-3 minutes.
8. Serve with new or jacket potatoes and green vegetables, such as broccoli, beans or courgettes.

Serves 4

Use red wine instead of the stock. Substitute swede or turnip in place of the parsnip. Add chopped fresh herbs instead the bay leaf.

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