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Catherine Brown

Oxtail Stew

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Preparation info

  • 4

    Servings
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

  • 2 tablespoons oil
  • 1 oxtail, jointed
  • 1 large Spanish onion, finely chopped

Method

Browning

Heat the oil in a pan or flameproof casserole. Cut off any excess fat from the oxtail joints and brown them well. Remove. Add the onion and brown, then the carrot. Stir in the tomato purée. Return the meat to the pan. Sprinkle over the flour. Add the sugar.

Cooking

Add enough water to cover. If

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