Slow-cooked Scotch Beef Oxtail Recipe

Name: Slow-cooked Scotch Beef Oxtail Recipe
Ingredients: 2 kg (approx) Scotch Beef PGI oxtail chopped into thick rounds, trimmed of excess fat; 2 tbsp flour mixed with salt and pepper; 1 medium onion, diced; 2 sticks celery, finely chopped; 400 g baby chantenay carrots (those little triangular ones), topped and washed, too small to peel. Or 4 large carrots peeled and cut into chunks; 4 small beetroots, peeled and cut into quarters; 500 ml beef stock; Dash of wine, sherry or thin balsamic vinegar; 2 tbsp tomato purée; 1 bay leaf; Small bunch thyme tied with string; 2 large floury potatoes, peeled and cut into chunks; 200 g celeriac, peeled and cut into chunks; 2 medium parsnips, peeled and cut into chunks; 150 ml milk; 50 g butter; 2 heaped tbsp hot horseradish sauce

makeitscotch.com

This slow cooker Scotch Beef Oxtail with horseradish root mash will become a family favourite. cooking time- 10 hours on Low, 5 hours on High in your slow cooker

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Ingredients

2 kg (approx) Scotch Beef PGI oxtail chopped into thick rounds, trimmed of excess fat
2 tbsp flour mixed with salt and pepper
1 medium onion, diced
2 sticks celery, finely chopped
400 g baby chantenay carrots (those little triangular ones), topped and washed, too small to peel. Or 4 large carrots peeled and cut into chunks
4 small beetroots, peeled and cut into quarters
500 ml beef stock
Dash of wine, sherry or thin balsamic vinegar
2 tbsp tomato purée
1 bay leaf
Small bunch thyme tied with string
2 large floury potatoes, peeled and cut into chunks
200 g celeriac, peeled and cut into chunks
2 medium parsnips, peeled and cut into chunks
150 ml milk
50 g butter
2 heaped tbsp hot horseradish sauce