Oxtail Stew with Vegetables
4 hours Recipe Yield:
6-8 servings Difficulty:
Simple recipe
Oxtail stew with vegetables is a recipe for a British cuisine dish, in the tail itself, mainly cartilage, which makes an excellent broth, but for the stew I would like there to be enough meat as well. Choose the upper part of the tail, in it the bone will give a rich broth and there will be enough meat. All the vegetables that you can have in the kitchen go into the stew. You can also add a small amount of beans to the stew, although the stew will be quite satisfying and dense anyway.
Recipe Ingredients
Cooking Recipe
For the recipe of British cuisine oxtail stew with vegetables, cut the tail into 4 pieces. Peel and finely chop the onion, peel and finely chop the garlic.
Wash and thinly slice the celeriac, wash, peel and cut the carrots into slices about 0.5 cm thick. If the carrot is young, it is not necessary to peel it. Cut the leeks in half lengthwise, wash well and cut into half rings. Wash sweet pepper, cut in half, remove seeds and partitions and cut into half rings in the same way.
Heat vegetable oil in a brazier, put the oxtail and fry on all sides until golden brown. Then pour in hot water so that it covers the tail, add black pepper, bay leaf, cover and put on medium heat. Stew the meat until it begins to practically separate from the bone, this will not be fast, about 1.5 hours.
When the meat is almost ready, stir in the chopped carrots, leek, chopped celery, and bell peppers. Mix everything, cover again and simmer for another 20 minutes over medium heat.
Wash the eggplants, if the eggplants are not large, cut in half lengthwise, and then into slices, if the eggplants are large, cut into four parts lengthwise, and then also into slices. Wash the tomatoes, grate, you can do it differently, scald with boiling water, peel and twist in a meat grinder, but this option will take longer.
Any greens for stew are suitable, if there is not one of the listed ones, this is not so deadly. Wash fresh herbs, shake off excess liquid and chop finely. You can leave a few basil leaves for decoration. And about the basil, you can use both green and blue, whichever you like best.
Add chopped eggplants, grated tomatoes to the roaster with stew, mix and simmer for another 20 minutes. Pour finely chopped greens into the finished stew, salt and mix. Then you can put a whole piece of the tail on a plate, or you can take it out in advance, separate the meat from the bone, and this is easy to do if the meat has been cooked for a long time. Next, put vegetables on prepared plates, pour over juice, put pieces of meat on top, decorate stew with greens and serve with fresh bread.