Low and Slow Oxtail Stew Recipe

2.5kg oxtail, chopped into 4cm chunks (ask your butcher to do this)
Camelina oil
2 medium leeks roughly chopped
2 stalks of celery chopped
2 medium carrots chopped
a few sprigs of fresh thyme
a few sprigs of fresh rosemary
4 cloves
2 heaped tablespoons plain flour
2 x 400 g tins of plum tomatoes
275 ml Craft Beer of your choice
3/4 pint beef stock
Worcestershire sauce
3 or 4 handfuls of kale desteemed and cooked in boiling salted water until tender (do this last second)
To serve
Traditional mashed potatoes with seasalt and lots of butter

In the oven
at 200oC with two good pinches of seasalt place the beef on a tray
for about 10-15 mins until a good colour is achieved.
In a
saucepan sweat the leeks, celery, carrots, thyme, rosemary and cloves
until tender. Normally takes about 5-10mins.
Once the veg
has taken on some good golden colour at the flour and cook for 3
seconds. Then add the Craft Beer and reduce by half. Now add in the
tomatoes, beef stock, worchestershire sauce and the oxtail from the
oven along with the juices.
Cook on a
medium to low heat covered with a lid for 1hour and a half to 2 hours
until the meat falls off the bone and melts in the mouth. Don’t
forget to season up with seasalt before you serve.
One cooked
the liquid should be reduced but if not turn up the heat and give it
a blast on a high heat.
Serve it all
up with a layer of mash the oxtail stew on top (on or off the bone)
and the blanched kale. Don’t forget to tuck in.

For the
perfect oxtail soup pull the meat off the bone and loosen the sauce
with hot water or beef stock.  

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