Braised Oxtail and Root Vegetable Stew
Ingredients
- 1200 g oxtail pieces
- 300 g parsnips, cubed
- 300 g carrots, cubed
- 600 ml beef stock
- 200 ml red wine
- 2 onion, diced
- 3 garlic cloves
- 2 tbsp tomato purée
- 10 g fresh thyme
- 2 tbsp sunflower oil
Nutrition (per serving)
- Calories
- 819 kcal
- Protein
- 57.9 g
- Carbohydrate
- 24.8 g
- of which sugars
- 13.5 g
- Fat
- 48 g
- of which saturates
- 17.4 g
- Fibre
- 7.5 g
- Salt
- 1.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 150°C. Season the oxtail and brown well in batches in oil in a large casserole. Remove and set aside.
- 2
Fry the onion and garlic for 5 minutes, then add the tomato purée and cook for 1 minute.
- 3
Return the oxtail, pour over the wine and let it bubble for 2 minutes, then add the stock and thyme.
- 4
Cover and cook in the oven for 2 hours 30 minutes until the meat falls from the bone.
- 5
Add the parsnips and carrots, re-cover and cook for a further 40 minutes.
- 6
Skim any fat from the surface, season and serve with creamy mash.
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