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Recipe: Spanish Ox Tail Stew

Ingredients:

  • 1 kg grass fed Ox Tail
  • 4 carrots, diced
  • half celery root, diced
  • 2 onions, diced
  • 5 garlic cloves, minced
  • 6 tbsp olive oil
  • 3 bay leaves
  • 4 tomatoes, diced
  • 1 litre beef stock
  • 500 ml dry red wine
  • 6 tbsp balsamic vinegar
  • 1 tbsp sugar
  • 1 tbsp dry thyme
  • salt and pepper

Method:

  • Brown the Ox Tail on all sides in oil.
  • Add onion and sweat for 2-3 mins, then add garlic, carrots and celery.
  • Add tomatoes, wine, beef stock, sugar and balsamic vinegar. Bring to boil to de glaze pan.
  • Place browned Ox Tail into bottom of slow cooker and add tomato mixture over the top.
  • Cook on low for 4-6 hours. Remove Ox Tail and blend liquid to create soup.
  • Place Ox Tail into bowl pour over soup.  Can be served with pasta or rice

Tip: Pre Heat your slow cooker before adding the Ox Tail and Tomato Mixture

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