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Oxtail stew


Oxtail Stew

For the oxtail stew
4T extra virgin olive oil
2kg oxtail
2 cups cake flour
Salt and freshly ground black pepper to taste

1 onion, roughly chopped
1 leeks, washed and roughly chopped
1 carrot, peeled and roughly chopped
1 celery stalk, roughly chopped
8 garlic cloves, finely chopped
2 bay leaves
2 stalks rosemary
2 stalks thyme
4T tomato paste
1/4 cup Worcestershire sauce
1 cup stout beer
3T brown sugar
Enough water to just cover

For the buttery samp:
2 cups dried Samp
3T butter
Salt to taste
Enough water to cover the Samp

For the spicy mix for the Samp:
2T canola oil
1 red onion, roughly chopped
6T celery leaves
4 garlic cloves, roughly chopped
1T Garam masala
1T butter
4T roughly chopped coriander
Salt and freshly ground black pepper to taste
1 lemon, to squeeze over.

Brown the meat and prep veggies
Heat the oil over a high heat. Dust the oxtail in the flour that has been seasoned with salt and pepper.
Chop the veggies and get them ready for the pot. Once the meat is perfectly browned add the veggies to the pot. Add the garlic and herbs and allow it to all cook together.

Add remaining ingredients to the pot and start Samp
Add the tomato paste, Worcestershire sauce, stout and sugar to the pot before bringing to a simmer to slowly cook for 2 hours on a low heat.

Add the samp to a pot with the water and the butter. Season lightly and bring to the simmer to cook for 1 and a half hours or until the samp is tender.

Add the remaining ingredients to the pan for the Samp and add the samp and the squeeze of lemon. Toss through to coat before serving with slow cooked oxtail.

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