- Preparation time
- 20 mins
- Cooking time
- 120 mins
- Difficulty
- Easy
- Serves
- 8 people
- Meal course
- Main Course
- Posted by
- Posted on
- April 12, 2016
- 2 Whole
- Oxtail
- 2 oz
- Lard
- 2 Tbsp
- Flour - All Purpose
- 2 Med.
- Onion - Yellow
- 1 Individual
- Bay Leaf
- 1/2 tsp
- Thyme - Dried
- 3 Sprig
- Parsley - Fresh
- 1/2 tsp
- Peppercorns
- 1 tsp
- Allspice
- 3 Sm.
- Turnip
- 5 Individual
- Carrot
- 3 Individual
- Leek
This recipe is simple to prepare and incredibly tasty.
Serve with Baked Potato and Sherried Pea Puree
- Preheat oven to 300°F
- Crush the peppercorns
- Cut oxtails into 2 inch pieces
- Peel and coarsely chop the onions
- Peel and coarsely chop the turnips
- Peel and cut the carrots into 3-inch pieces
- Trim leeks and cut into 1-inch slices
- Coat the Oxtail pieces in flour
- Melt the lard in a large casserole dish and allow it to get very hot
- Add the oxtail pieces and brown them on all sides. When done, set them aside.
- Fry the onions in the lard until they are golden brown but not burned
- Return the oxtails to the pot and add the herbs, parsley, peppercorns and allspice.
- Add 3 cups of water and bring to a boil,
- Add the turnips, carrots and leeks
- Cover the pot and cook it in the oven for 90 minutes.
- Remove stew from the oven, remove the lid and allow the stew to cool
- Skim off any fat and scum
- Season as required with salt and pepper
- Re-heat and serve