Slow braised oxtail with autumn mash

This week we have a cheap autumnal feel with slow braised oxtail. Oxtails have risen in price in the last 12 months due to the championing from celebrity chefs. But luckily, not all butchers have cottoned onto this and you can still find it cheaply priced. For example, I noticed oxtail down to £4.50 per kg last week at my local butcher's shop.

Just be aware that it needs slow cooking to produce a deep flavoured dish.

Ingredients

  • 2kg of oxtail - aim for top of the tail pieces (£9)
  • 3 red onions (68p)
  • 1kg of carrots (64p)
  • 1kg of swede (70p)
  • 1 garlic bulb (22p)

The cupboard staples...

Salt, black pepper, 2 beef stock cubes, flour, tomato puree and olive oil.

Total cost

If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at ASDA (and the local butcher), where it came to £11.24 - that's £2.24 per head!

Instructions

  • Preheat the oven to 150C.
  • You'll need a good big heavy casserole dish that is capable of holding all the oxtail pieces. For 2 kg of oxtail you'll get five good pieces - firstly, coat the oxtails in seasoned flour. Give them a good coating as this will thicken the final sauce. Get a frying pan and drizzle in a little olive oil and make the pan nice and hot. Now add the oxtails and seal them on both sides. Once they are well-browned on both sides, take out the pan and set to one side.
  • Now turn the heat down slightly on the pan. Roughly slice the red onions and add them to the pan. Soften the onions down a little and add six (yes six!) finely chopped garlic cloves.
  • Whilst the onion and garlic is cooking on a low heat, make up two pints of beef stock. Remove the onion and garlic mixture from the pan and add to the casserole dish, then place the oxtails in the dish as well. Keep the frying pan for deglazing.
  • Then add one and a half pints of beef stock and a good twist of black pepper to the casserole dish. The remaining ½ pint of beef stock we can use for deglazing the frying pan. Get the pan nice and hot and add the stock and reduce down for three minutes (even better would be to deglaze the pan with red wine, if you've got some). Then stir in two tablespoons of tomato puree and add the stock to the casserole dish.
  • Cover the casserole dish with a lid and place in the oven for four to five hours. Check occasionally to make sure it doesn't need more liquid. And remove the lid for the final 30 minutes of cooking.
  • When out the oven it will be dark and rich with shiny, tasty gravy - let it rest for a little.
  • Serve with buttered mashed swede and carrot. Happy eating!

10 comments:

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    - شركة كشف تسربات المياه تقدم لك شركة الشرق الأوسط للخدمات المنزلية والتي تواجه احتياجات العميل واهميتة الخاصة بتسرب المياه المزعجة
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