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 clove garlic cloves
• 2 tbsp tomato purée
• 10 g fresh thyme
• 2 tbsp sunflower oil

Method

1. 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. 2

   Fry the onion and garlic for 5 minutes, then add the tomato purée and cook for 1 minute.

3. 3

   Return the oxtail, pour over the wine and let it bubble for 2 minutes, then add the stock and thyme.

4. 4

   Cover and cook in the oven for 2 hours 30 minutes until the meat falls from the bone.

5. 5

   Add the parsnips and carrots, re-cover and cook for a further 40 minutes.

6. 6

   Skim any fat from the surface, season and serve with creamy mash.