Oxtail Stew

Name: Oxtail Stew
Ingredients: 1 medium onion, peeled and sliced; 3 lb / 1.35 kg oxtail in pieces; 7 oz / 200 g can of tomatoes; 1 pt / 570 ml water, stock, beer or good red wine; 1 pt / 570 ml water, stock, beer or good red wine; 1 pt / 570 ml water, stock, beer or good red wine; sprig of thyme or ½ tsp dried thyme, or any other herb if you like; sprig of thyme or ½ tsp dried thyme, or any other herb if you like; salt; freshly ground black pepper; herbs or watercress, to garnish; herbs or watercress, to garnish

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

3 lb / 1.35 kg oxtail in pieces
1 medium onion, peeled and sliced

Main course

Method

Remove as much fat as possible from the oxtail, and fry it in a heavy well-seasoned or non-stick pan until browned all over. Add the onion and fry until light brown. Rub the tomatoes through a sieve on to the meat and onion, and add the liquid and herbs. Bring to the boil, cover, turn the heat right down, and let it barely simmer for about 2 hours or until the meat is tender. Remove from the he