Oxtail Stew

Name: Oxtail Stew
Yield: Serves Four to Five
Ingredients: 1 large oxtail, weighing about 1.5 kg/3 lb, jointed; lemon juice; 1 tablespoon ruby port; 1.15 litres/2 pints beef stock; bunch of herbs (bay leaf, sprig of thyme, sprig of parsley) tied together with string; salt and pepper; 1 tablespoon flour, mixed to a paste with 1 tablespoon butter; 1 tablespoon flour, mixed to a paste with 1 tablespoon butter; 1 tablespoon flour, mixed to a paste with 1 tablespoon butter; 1 small turnip, peeled and diced; 1 medium carrot, peeled and diced; 2 medium onions, sliced; 2 tablespoons beef dripping; bunch of herbs (bay leaf, sprig of thyme, sprig of parsley) tied together with string; bunch of herbs (bay leaf, sprig of thyme, sprig of parsley) tied together with string; bunch of herbs (bay leaf, sprig of thyme, sprig of parsley) tied together with string; 1 stick celery, chopped; salt and pepper; chopped parsley

Preparation info

Serves
Four to Five

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

1 large oxtail, weighing about 1.5 kg/3 lb, jointed
2 tablespoons

Main course
Stew

Method

Wash the oxtail and trim off any excess fat. Pat the joints dry. Melt the dripping in a heavy saucepan and fry the oxtail fairly fast until well browned, lifting the pieces out as they are done. Fry the onions until soft and brown all over. Then add the carrot, turnip and celery and turn them in the fat until they are softened slightly, and just beginning to colour. Put back the meat, add the b