- 1 Ox Tail cut into pieces
- ½ cup plain flour
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 Tablespoons Butter
- 1 large onion, coarsely chopped
- 2 sticks celery, finely chopped
- 4 medium carrots, coarsely chopped
- 1 cup (250ml) red wine
- 1 can tomato’s,
- 2 cups water
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 tablespoons Worchester Sauce
- 10 small new potatoes (optional)
Preheat oven to 180º c.
Heat oil and butter in a large frypan over medium-high heat.
Place onion, & garlic, and cook 4-5mins until soft and starting to colour. Place into ovenproof casserole dish (or slow cooker).
Coat oxtail in flour, cook oxtail for 2 minutes each side or until browned, transfer to casserole dish.
Use wine / stock to deglaze pan, (scrape down all the brown bits), add bay leaves, and thyme, simmer for 3-4 minutes and add to casserole dish.
Add Vegetables, salt, pepper and cover with lid.
Place in oven on 180ºc for 4-5 hours until meat is falling off bones. Liquid will thicken up while cooking.
Add new potatoes about 1 hour before finishing.
Slow Cooker will take about 8 hours on low.
At the end of cooking you may wish to add some fresh baby carrots, and serve with Creamy mash