Serves 2-3. Prep time: 20 mins. Cooking time: around 4 1/2 hrs.
This stew is rich and satisfying, not to mention deceptively healthy, easy to make, and dirt cheap.
- 1 pack oxtail pieces (around 600g)
- 1 large red onion, finely chopped
- 4 cloves garlic, crushed or finely chopped
- 4 sticks celery, finely chopped
- Handful of parsley, stalks finely chopped, leaves set aside
- A few sprigs of thyme
- A glass of red wine
- 2 bay leaves
- 2 tsp of Worcestershire sauce
- Generous splash of Tabasco
- 4 medium potatoes, peeled and cut into large chunks
- 4 medium carrots, roughly chopped
- 4 medium parsnips, roughly chopped
- Plain flour
- Water
- 3 tbsp olive oil
- 2 tbsp butter
- Sea salt & coarse-ground black pepper
- Crusty bread & butter to serve
- Wash and dry the oxtail, sprinkle with some sea salt, and toss it in some plain flour until thinly coated
- Heat oil in large heavy-based pan or casserole; brown oxtail on all sides, then remove to a bowl
- Add butter, onion, celery, garlic, parsley stalks and thyme to pan, and cook on a medium heat until softened but not browned
- Add wine, and reduce by half
- Return oxtail to pan, add bay leaves, water to cover, Worcestershire sauce, Tabasco, and a pinch of salt and pepper. Bring to a gentle boil
- Simmer on a low heat with the lid on for around 2.5 hrs. Stir around once or twice in that time, and add more water to cover if necessary.
- Add potatoes, carrots and parsnips, covering with more water if necessary. Simmer for a further 45 mins.
- Cook uncovered for a final 10 minutes if too much liquid remains.
- Stir the parsley leaves through the stew.
- Serve in bowls with crusty bread & butter