Oxtail
Recipes for Home and Restaurant
by Nadine Lloyd
Ingredients:
(Serves 2-4)
2 tablespoons grape-seed oil
1 large onion – sliced
1½ teaspoons coriander seeds – crushed
3 cloves garlic – crushed
8 cloves
2kg (4.4lb) oxtail
1 leek
2 cups beef stock liquid
2 bay leaves
Salt and pepper – to taste
Bouquet garni – Thyme basil and rosemary (French for ‘bundle of freshly cut herbs’)
6 kipfler potatoes – chunky cut
2 large carrots – sliced
2 celery sticks – chopped
Oxtail or beef soup powder
Method:
Heat the oil in a large-sized saucepan or electric frying pan.
Fry the onion on medium/low heat for 5 minutes, or until soft.
Add the coriander, cloves, and the crushed garlic.
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Add the oxtail.
Fry off the meat until browned on all sides.
Add half of the leek.
Add 1½ cups beef stock.
Turn the temperature down.
Add the bay leaves.
Add salt and pepper to taste.
Add the Bouquet Garni.
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Place the lid on to cover, and allow to simmer for 1½-2 hours.
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Remove the Bouquet garni and test the meat for softness.
Add the remaining stock liquid (or water) if required.
When the meat is soft, add the potatoes and remaining leek.
Cook for a further 15 minutes.
Add the carrots and celery.
Mix 2-3 tablespoons soup powder with a little water to form a paste.
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Add more water to the paste and then add to the oxtail.
Stir through.
Simmer for a further 15 minutes, or until the carrots are tender.
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Serve hot with a bowl of white rice.
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