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Ox Tail Stew Slow Cooker Recipe

By June 4, 2019 June 11th, 2019 Beef, Slow Cooker
Ox Tail Stew Steaming Hot

Ox Tail stew can be an easy to create and delicious meal with this simple recipe. Ox Tail carries its own unique depth of flavour and tenderness and packs a richness unachievable with any other cut.

Ox Tail Stew Ingredients

  • 1kg oxtail pieces
  • 2 tablespoons plain flour
  • 2 tablespoons olive oil
  • 8 rashers middle cut bacon, chopped
  • 1 large onion, coarsely chopped
  • 2 sticks celery, coarsely chopped
  • 4 medium carrots, coarsely chopped
  • 150g button mushrooms, halved
  • 1/2 cup (125ml) red wine
  • 1 1/2 cups (375ml) Massel beef stock
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 tablespoon tomato paste
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley

Method

  1. Season oxtail. Coat pieces in flour, shaking off excess
  2. Heat oil in a large frypan over medium-high heat.
  3. Cook oxtail for 2 minutes each side or until browned. Transfer to the bowl of a 5 litre slow-cooker. Add bacon to frypan and cook, stirring, for 3 minutes or until browned. Add to oxtail.
  4. Add vegetables, wine, stock, bay leaf, thyme and tomato paste to slow-cooker. Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until oxtail is tender. Stir in parsley just before serving.

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