Slow-Braised Oxtail with Carrots and Rice and Peas
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Ingredients
- 1000 g oxtail pieces
- 1 tbsp browning sauce
- 1 onion
- 3 carrots
- 2 garlic cloves
- 3 fresh thyme sprigs
- 300 g long grain rice
- 400 g pigeon peas
Nutrition (per serving)
- Calories
- 931 kcal
- Protein
- 58.9 g
- Carbohydrate
- 88.4 g
- of which sugars
- 9.5 g
- Fat
- 35.3 g
- of which saturates
- 14.1 g
- Fibre
- 10.3 g
- Salt
- 0.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the oxtail pieces with the browning sauce and brown them in a large pot over a high heat for 6-8 minutes. Set aside.
- 2
Fry the sliced onion, carrots and crushed garlic in the same pot for 6 minutes until softened.
- 3
Return the oxtail to the pot, add the thyme sprigs and enough water to cover (about 1 litre), bring to the boil, then cover and simmer for about 1 hour 15 minutes, topping up the water if needed, until the meat is tender and falls from the bone.
- 4
Meanwhile, rinse the rice and simmer it in 300ml water with the drained pigeon peas for 12-14 minutes until tender.
- 5
Skim any excess fat from the oxtail sauce and serve with the rice and peas.
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