Oxtail stew

Name: Oxtail stew
Yield: To Serve Six
Cuisine: Northern Europe
Ingredients: 2 small onions; 2 small turnips; 4 leeks; 450 g (1 lb) carrots; 50 g (2 oz) bacon dripping or lard; 50 g (2 oz) bacon dripping or lard; 50 g (2 oz) bacon dripping or lard; 2 small oxtails, cut up by the butcher, sprinkled with flour; bunch of thyme, parsley, bayleaf (sweet herbs); bunch of thyme, parsley, bayleaf (sweet herbs); bunch of thyme, parsley, bayleaf (sweet herbs); bunch of thyme, parsley, bayleaf (sweet herbs); ½ teaspoon crushed peppercorns; 1 teaspoon crushed allspice; pinch of celery seed; salt; 15 g (½ oz) butter rolled in 15 g (½ oz) flour, until it has absorbed it all; 15 g (½ oz) butter rolled in 15 g (½ oz) flour, until it has absorbed it all; 15 g (½ oz) butter rolled in 15 g (½ oz) flour, until it has absorbed it all

Preparation info

To Serve
Six

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

In the past, oxtail and oxcheek were often cooked together in the same pot. This recipe, originated in 1808 by ‘A Lady,’ is excellent for oxtail (and for those who are prepared to believe that such a thing could be delicious, equally excellent if made with oxcheek or a mixture of both).

Ingredients

2 small onions
2 small turnips
4 leeks
450

Europe
United Kingdom

Method

Prepare all the vegetables, slice the onions and turnips and cut leeks and carrots into 3-cm (1-in) pieces.

Put the bacon fat or lard in a large casserole and let it get quite hot. Throw in the pieces of oxtail, a few at a time, and brown them slowly but thoroughly on all sides. As they are browned remove them to a side dish, and keep going until even the small end pieces are browned: t