Rich Oxtail Stew

SERVES: 6
PREP TIME: 20 MINUTES
STOVE TOP TIME: 1 HOUR 40 MINUTES
WONDERBAG TIME: 8 HOURS OR OVERNIGHT
DIFFICULTY: MODERATE TO DIFFICULT

INGREDIENTS

• 1.5kg Oxtail
• 15ml Butter
• 15ml Oil
• 5ml salt
• 10-12 Pickling Onions
• 3 cloves garlic, chopped
• 1 Stick Celery, chopped
• 2-3 Medium Carrots, sliced
• 15ml Mixed Herbs
• 1 Tin, Chopped Tomato
• 1 Tin, Tomato Puree
• 60ml Brown Sugar
• 5ml course Black Pepper
• 500ml Red Wine or Beef Stock
• 500ml Beer – Lager
• 2-3 Bay Leaves
• 1-2 Beef Stock Cubes or Stock Pot

DIRECTIONS

1. Trim excess fat, brown the oxtails in the heated oil and butter and remove from the pot.
2. Sauté the onions, garlic and vegetables.
3. Add the wine and spices and boil for 10 minutes.
4. Return the oxtail to the pot together with the peppercorns, bay leaves and stock cubes.
5. In a separate pan, heat the beer and pour over enough to cover 2/3 of the oxtail.
6. Add the sugar beans, if using.
7. Add the wine and spices and boil for 10 minutes.
8. Bring to the boil while stirring, reduce heat, cover and simmer for 1 hour 20 minutes.
9. Place the lidded pot in the Wonderbag and leave to cook for at least 8 hours or overnight.
10. This dish improves if refrigerated overnight and reheated before serving the following day.