A hearty rich stew made with red wine and cooked in the oven for 3 hours.
INGREDIENTS
1.3kg ox tail
500grams mixed rainbow baby carrots
300grams potatoes (7 baby potatoes)
250grams red cherry tomatoes
10 -12 medium size button mushrooms
3 stalks celery (300g)
1 large brown onion
2 tablespoon tomato paste
3 bay leaves
1 ½ teaspoon thyme (3 sprigs fresh thyme)
3grams whole black peppercorns
2 teaspoon salt
4 tablespoon olive oil
3 tablespoon flour
2 ½ cups stock or water
Half bottle red wine
DIRECTIONS
1. Turn the oven on to 160c
2. Wash and clean the vegetables. I did not peel the skin of the potatoes or carrots, depends on your preference. Dice the onion
3. Roughly crush the black peppercorns in a mortar & pestle
4. Pat dry the ox tails, season with 1 teaspoon of salt and lightly coat with flour
5. Heat 1-2 tablespoon of olive oil and brown the ox tails on all sides over medium heat to seal in the flavor. I did this in two batches
6. Heat 2 tablespoon of olive oil in a dutch oven and cook the onions on low-medium heat until it softens and becomes translucent
7. Add the celery and cook for a further 5 minutes
8. Add the bay leaves, crushed black peppercorns, thyme and stir through for 1-2 minutes
9. Place the browned ox tails on top of the onion and celery mixture and add the red cherry tomatoes with 2 tablespoon of tomato paste
10. Add 2 cups of stock or water and half a bottle of red wine. If the liquid does not cover over the ox tail add another half a cup of stock or as needed
11. Stir through gently and leave on the stove top to boil. Once boiled put a lid on the pot and place it in the middle shelf of the oven to cook for 2 hours (check on it every 30-45min to make sure the bottom is not burning and there is still sufficient liquid)
12. After 2 hours add the potatoes and carrots and cook for another 1 hour. For the last 30 minutes add the mushrooms
13. Add salt and pepper to taste. Eat with crusty sourdough bread or with quinoa.
Serves 3 - 4 people
Notes:
- This tastes best left overnight and eaten the next day
- You can replace the baby carrots with two large carrots and the baby potatoes with 4-5 large potatoes cut into 4
- If you want to eat this with mashed potatoes you can skip adding potatoes to the stew.
- I enjoy eating this with a side of harissa chili too.
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