Oxtail Stew

Serves 5 - 6
 

INGREDIENTS

1.5 kg oxtail
Flour
Salt to taste
Freshly ground black pepper to taste 
25 ml oil
50 ml butter 
2 large onions, chopped                                                
3 stems celery, chopped
2 large carrots, sliced in rings
2 large garlic cloves, crushed
300 ml oxtail/beef stock
1 can diced Italian tomatoes
2 TBS tomato paste 
2 bay leaves 
1 tsp dried oregano
1/2 tsp dried thyme
1/4 - 1/2 tsp dried chilli (optional)

1 TBS Worcester sauce

1 tsp paprika
2 tsp brown sugar 

1/2 c red wine

Add water if necessary 

10 minutes before serving time, add a can of butter beans / some frozen peas (optional)

METHOD

1.  Mix together the salt and black pepper and flour and add the meat and combine well, toss off excess flour
2. Heat the oil and butter in a large pot and brown the meat; remove from pot and keep aside
3. Saute the onion, celery, carrots and garlic for three minutes in the same pot
4. Add the oxtail, stock, can of tomatoes, tomato paste, bay leaves, oregano, thyme,chilli and brown sugar and stir well
5. Check for seasoning and add more salt if necessary
6. Heat to boiling point and put on the lid and let simmer for 3 - 4 hours until the meat falls off the bone
7. Stir through from time to time and add water if necessary
8. Serve with rice or mashed potatoes or samp, and some crusty bread if you like 

Variations:

• Substitute the stock for red wine, or dry white wine if preferred
• Fresh herbs are always best, so use that if you can
• You can also add the zest and juice of half a lemon for a bit of zing! 
• For a Jamaican twist add 1 tsp Allspice / Cloves 
• For a more umami flavour add 2 TBS soy sauce