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Classic Oxtail Stew

2014-09-20

Recipe Info

  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 3:00 h
  • Ready In : 3:20 h

A good and tasty family supper treat.

Ingredients

  • 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

Method

Step 1

Place oxtail in a single layer in a roasting pan; roast in 205°C oven for 40 minutes, turning occasionally.

Step 2

Remove from oven; place on a platter. Drain fat from roasting pan; set aside. Pour 1 cup of water in pan; stir to deglaze.

Step 3

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.

Step 4

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.

Step 5

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.

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