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Oxtail stew
- To Serve
Six
- Difficulty
Easy
Published 1978
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 2 4 450
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
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