/getattachment/f4f5de7d-9b4d-4fc2-9eb9-5ffa8f79b1e2/Oxtail-Casserole.aspx
Oxtail Casserole Recipe
This winter comfort food is slow simmered with oxtail, tomatoes, wine, and vegetables to give you a rich and comforting stew.
Cooking Time
2.5 - 3 hours
Recipe Ingredients
- ~1.2kg oxtail, chopped into chunks
- 5ml SPAR sunflower oil
- 30ml SPAR butter or full fat margarine
- 3 medium carrots, peeled and julienned
- 4 celery stalks, cut into chunks
- 1 large white onion, sliced
- 60ml SPAR Italian Balsamic Vinegar
- ¾ can SPAR diced tomatoes
- 175ml red wine
- 60ml dry sherry
- 3 cloves garlic, freshly crushed
- 3ml thyme, dried
- 3 SPAR Bay Leaves
- 2 sachets/cubes beef stock
- 400ml hot water
- Salt and freshly ground pepper to taste
Recipe Method
- Heat a pot to medium-high. Add your oil and brown the oxtail chunks, then take them out and set aside.
- Using the same pot to maximise flavour, add your butter over a low heat along with the carrot, celery, and onion. Fry over medium heat until tender.
- Add the balsamic vinegar and scrape any residual flavour from the bottom of the pot.
- Add the rest of your ingredients.
- Cover the pot with a lid, reduce the heat till low and simmer for 2 ½ - 3 hours. If the liquid reduces significantly, add more red wine. The meat should be tender but not fall off the bone.
- Spoon each piece of oxtail out and strain the liquid through a sieve, making sure to get all the flavour out of them. Bring this liquid to a boil and simmer until it reduces to a shiny sauce. Spoon this sauce over the oxtail and serve.
Hints & Tips
- Add a can of drained SPAR Cannellini Beans before re-heating the sauce for some extra protein.
- The same recipe can be used when cooking with a potjie pot, just add another hour of cooking time.
- You can substitute the large onion for a medium onion with 2 SPAR Freshline leeks.
Get all the ingredients for this Oxtail Casserole Recipe at SPAR2U today.