Oxtail Stew

Name: Oxtail Stew
Yield: For 4-6
Ingredients: 1 pint beef stock, water or bouillon; 1 lb carrots, 1 turnip, 1 lb leeks; 1 lb carrots, 1 turnip, 1 lb leeks; 1 lb carrots, 1 turnip, 1 lb leeks; 4-5 sticks celery, seasoning; dripping, or butter and oil for browning; 2 small or 1 very large oxtail, jointed; seasoned flour; dripping, or butter and oil for browning; 4 oz salt pork or bacon, cut in cubes; 4 oz salt pork or bacon, cut in cubes; 2-3 large onions, peeled and stuck with cloves; glass red wine (optional); 2 cloves garlic, bouquet garni; 2-3 large onions, peeled and stuck with cloves; 2 tablespoons or 1 small tin tomato purée; 2 cloves garlic, bouquet garni; 1 pint beef stock, water or bouillon; 1 pint beef stock, water or bouillon

Preparation info

For
4-6

Difficulty
Medium

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

2 small or 1 very large oxtail, jointed
dripping, or butter and oil for browning
seasoned flour

Main course
Stew
Gluten-free

Method

Start early in the morning by soaking the pieces of oxtail in cold salt water, for 2-4 hours. Remove and dry them well. Prepare the vegetables, cutting up everything but the leeks. Preheat the oven to Reg 2/300°. Roll the pieces of meat in four or five tablespoons of well-seasoned flou