Oxtail makes a most succulent stew. Try to prepare this classic British dish over two days. On the first, braise the meat and chill; on the second day, lift off the congealed fat, add the vegetables and simmer until tender.
- Portion size 4 servings
- 2 lbs large jointed oxtails
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons butter
- 2 tablespoons oil
- 2 slices bacon chopped
- 1 cup onion chopped
- 1 1/2 cup chopped leek (white and tender green part only)
- 2 cloves of garlic minced
- 1/2 cup finely chopped carrots
- 1 bay leaf
- 1 teaspoon crushed dried marjoram
- 3 cups beef stock
- 1 1/2 cup tomato juice
- 3 carrots
- 4 white turnips
Trim excess fat from oxtail. Combine flour, salt and pepper in paper bag and shake oxtail in this mixture. In large heavy saucepan, melt butter, add oil and brown oxtail on all sides. Remove meat from pan.
Add bacon to pan and saut?or 3 to 4 minutes. Mix in onions, leeks, garlic and chopped carrots and cook gently for 10 minutes.
Return oxtail to pan along with bay leaf, marjoram, stock and tomato juice. Stir to scrape up all brown bits from bottom of pan.
Cover and braise in 325°F (160°C) oven for 2 hours or until tender. Remove fat (if possible, chill overnight and lift off congealed fat). Remove oxtail with slotted spoon and place in clean saucepan.
Remove bay leaf and pur?vegetable gravy in blender, food processor or food mill; pour over oxtail.
Scrape carrots and slice thickly. Peel turnips or rutabaga. Halve the turnips or cut rutabaga into 2-inch (5 cm) chunks. Mix into sauce and simmer, covered, until vegetables are tender, about 40 minutes. Taste adding more seasoning if necessary.