Slow Cooker Oxtail Stew

During a recent grocery trip we spotted some oxtail in the meat section. Neither of us had ever tried it - so we thought 'hey why not'?

Now I don't know why we have never eaten it before - oxtail makes the most amazing stew you will ever eat. Ever.

Adapted from Forgotten Skills of Cooking by Darina Allen, serves six

Ingredients

2 1/2 pounds oxtail, cut into 2 inch lengths

8 slices bacon, cut into 1 inch lengths

2 tablespoons olive oil

1 onion, chopped

4 carrots, peeled and chopped

2 stalks celery, sliced

6 ounces mushrooms, sliced

1/2 cup red wine

1 1/2 cups beef stock

1 bay leaf

1 teaspoon thyme

1 tablespoon parsley

1 tablespoon tomato paste

Salt

Pepper

2 tablespoons butter

1 tablespoon flour (optional)

2 tablespoons fresh parsley, chopped

Slow Cooker Directions

In a pan over medium-high heat, brown the bacon and oxtail in the olive oil. Transfer to the slow cooker. Add the onion, carrots, celery, mushrooms, wine, stock, bay leaf, thyme, parsley, tomato paste, salt and pepper. Stir to combine.

Cook on low for 8 to 10 hours.

Before serving, stir in the butter and flour to thicken. Garnish with parsley.

Oven Directions

Preheat the over to 325 F.

In a pan over medium-high heat, brown the bacon and oxtail in the olive oil. Transfer to a large ovenproof dutch oven or casserole. Saute the onions, carrots, celery and mushrooms until soft, 2 to 3 minutes. Transfer to the dutch oven. Add the wine and 1/2 cup of stock to the pan. Bring to a boil and stir to dissolve the meat juices. Transfer to the dutch oven.

Add the herbs, remaining stock, tomato paste, salt and pepper. Stir to combine. Cover and transfer to the oven. Cook for 3 to 4 hours or until the oxtail is falling off the bones. 

Remove from the oven and whisk in the butter and flour. Garnish with parsley.

♥  Amy