Classic Oxtail Stew2014-09-20
- Servings : 6
- Prep Time : 20m
- Cook Time : 3:00 h
- Ready In : 3:20 h
A good and tasty family supper treat.
- 1 kg Oxtail
- 3 Small Onions. halved
- 2 Carrots, diced
- 2 Leeks, sliced
- 1 Celery Rib, diced
- 3 Garlic Cloves, minced
- 225 grams Mushrooms, sliced
- 1 Large Potato, peeled and diced
- 8 cup(s) Beef Stock
- 1 teaspoon(s) Bisto Gravy Granules
- 2 Bay leaves
- 1/4 cup(s) Red Wine
- 1/4 cup(s) Minced fresh parsley
- 1/3 teaspoon(s) Salt and Pepper to taste
Place oxtail in a single layer in a roasting pan; roast in 205°C oven for 40 minutes, turning occasionally.
Remove from oven; place on a platter. Drain fat from roasting pan; set aside. Pour 1 cup of water in pan; stir to deglaze.
In a heavy soup pot, combine 2 tablespoons of fat from roasted oxtails, onion, carrots, leeks, celery, garlic, and mushrooms. Sauté 5 minutes over high heat.
Add potato, broth, Bisto Gravy Granules and water from roasting pan; bring to a boil. Add bay leaves and wine; reduce heat to medium. Add oxtails; simmer 2 hours.
Add parsley, salt, and pepper; remove from heat. Let stand a few minutes before serving. Serve with Golden Fry Dumplings. To make dumplings, follow instructions according to packaging.