Braised Oxtail

By á-32896

Ingredients

• 1.25 kg oxtail, jointed
• 40 g dripping
• 2 onions, chopped
• 2 large carrots, peeled and sliced
• 1/2 head of celery
• 2 rashers of bacon
• 25 g plain flour
• bay leaf
• large sprig of parsley
• 900 ml water
• 2 beef stock cubes
• salt and pepper

Preparation

Step 1

Trim nay excess fat off the oxtail.
Heat the dripping and fry until brown.
Lift out with a slotted spoon and place in the slow cooker.
Add all the vegetables and the bacon, cut in small pieces, to the pan and fry for 5 minutes.
Stir in the flour and cook for 1 minute.
add the remaining ingredients crumbling the stock cubes.
Bring to the boil and pour over the oxtail.
Cover and cook on high for 1 hour and then turn to low and cook for a further 8 hours.
Turn the sauce into a saucepan and boil rapidly to reduce to about 2 cups. Add a little gravy powder if needed.