Oxtail stew is not as well known as oxtail soup, but oxtail is very good as a stew too. The flavor is strong and good and the dish is perfect for a cool autumn evening. This recipe is suitable for 4 people.
2.5 kg oxtails
Olive oil
2 onions
2 purre
5 carrots
8 potatoes
2 tassels fresh thyme
2 tassels fresh rosemary
4 bay leaves
4 nellikspiker
2 topped tablespoons wheat flour
1 fl (800 g) chopped tomatoes, preferably Mutti
3 dl strong red wine
1 l beef broth or water and beef stock
1 ss worcestershiresaus
Salt and pepper
Brown the oxtails in a saucepan. Add the onion and brown further. The meat should be almost caramelized.
Divide the leeks and carrots into pieces of approx. 2 cm and put them in the pot. Count the potatoes into 2 x 2 cm cubes and place them in the pot. Add thyme, rosemary and bay leaves, and let it simmer for approx. 20 minutes. Stir occasionally. Sprinkle over the flour and spice and mix well. Add tomatoes, kraft and wine and bring to the boil. Put the lid on and simmer for a minimum of 5 hours, or until the meat comes loose from the bones. Stir every hour. Take out the meat and cut it loose from the bones. Put the meat back in the pot. Season with Worcestershire sauce, salt and pepper.
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