Oxtail with onions and carrots

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat

Ingredients

  • 3 onions
  • 4 carrots
  • 3 garlic cloves, unpeeled, left whole
  • 1 oxtail, in pieces tied together with string
  • 2 tablespoons tomato paste (concentrated purée)
  • 1 litre vegetable stock
  • Salt and pepper

1 flameproof casserole dish

1 chopping board

Method

Peel the onions and carrots and cut them into large chunks.

Smash the unpeeled garlic cloves.

Place the oxtail in a flameproof casserole dish and add all of the ingredients.

Let it cook over low heat for 3 hours.