Recipe: Oxtail stew

By Grant Allen

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Oxtail stew.  Photo / Doug Sherring
Oxtail stew. Photo / Doug Sherring

Braising oxtails makes the bone-picking eating easier. The meat simply falls away.

1 Sear off the oxtails and put aside. In the same pan, saute a selection of the following: diced onions, carrots, celery, red pepper, parsnips, potatoes, swedes, turnips, kumara, garlic and chopped tomatoes. Simply choose what you have on hand.

2 Place the oxtails and the vegetables into a roasting dish or large casserole.

3 Deglaze the pan with beef stock and swirl in a bit of tomato paste. This should be quite liquid. If your beef stock is thick add some water. Season well and cover the tails and vegetables with this.

4 Cover with tin foil and cook until tender.

Serve this soupy braise with bread. Remember to put a bowl on the table for the bones.

- Herald on Sunday

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