Oxtail Casserole

Name: Oxtail Casserole
Ingredients: chopped parsley, to garnish; 1 oz (25 g) white cooking fat; 1 rounded tablespoon plain flour; 2 large onions; 2 carrots; salt and freshly milled pepper; salt and freshly milled pepper; 1 level teaspoon curry powder; 1 tablespoon concentrated tomato purée; bouquet garni or bay leaf; bouquet garni or bay leaf; 2–3 lb (0.9–1.4 kg) oxtail pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

2–3 lb (0.9–1.4 kg) oxtail pieces
bouquet garni or bay leaf

Main course

Method

Put the oxtail pieces into a pan and pour over cold water to cover. Add the bouquet garni or bay leaf and bring to the boil, then lower the heat and simmer, covered, for about 2 hours. Strain the liquid and leave to cool. Carefully skim off the fat. Pour the liquid into a measuring jug and make up to 1 pint