OXTAIL STEW
Experience slow-cooked oxtail perfection in a rich beer and wine stew, falling-off-the-bone tender after 3-4 hours. Serve with mashed potatoes for a hearty main dish.
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Cooking tools:
- Cast iron skillet
- Baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Plate
- Spoon
- Pot
- Potato masher
- Colander
- Kitchen timer
Ingredients
- 2kg pieces oxtail (trimmed to 4-5 cms)
- Salt
- pepper
- 3 T olive oil
- 2 carrots chopped
- 2 celery sticks chopped
- ½ leek chopped
- 2 onions chopped
- 3 sprigs thyme
- 3 bay leaves
- 2 cloves garlic chopped
- 500 mls beer
- 500 mls red wine
- 1 L beef stock
- 1 tin chopped tomatoes
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