Luke Mackay's Slow Braised Oxtail -
Oxtail is my favourite thing to slow braise. And I slow braise a LOT. Swedes have just come into season and are amazingly sweet but with a wonderful earthiness.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodepedia.co.uk.
Ingredients
- 3 kilos of oxtail, cut into 2 inch cross sections and dipped in seasoned flour
- a swede
- an onion
- 2 sticks of celery
- 6 cloves of garlic
- 2 bay leaves
- a couple of pints of good beef or veal stock
- 2 tablespoons of brown sugar
- a splash of water if required to cover the tail
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