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LOCATION: Recipes >> Casserole Recipes >> Oxtail 02

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SPECIAL OXTAIL STEW

2 Tbs butter
1 1/2 kg oxtail
2 medium onions, chopped
2 carrots, diced
2 parsnips, diced
3 cloves garlic, crushed
3 bay leaves
1 Tbs dried marjoram
2 cups red wine
6 cups beef stock
1/2 cup port (optional)
salt and pepper to taste
1/4 cup finely chopped parsley
1 Tbs cornflour

In a large heavy saucepan or iron casserole heat 1 Tbs pbutter and
saute onions and root vegetables over medium heat until lightly
browned. Add garlic and cook another minute just to bring out the
aroma. Transfer all to a large casserole and mix in bay leaves
and herbs.

Wipe out the pan and heat the rest of the butter. Brown the oxtails
in batches over medium heat. Place in casserole. Add wine, stock
and port to the pan and simmer 5 minutes. Pour over meat and
vegetables.

Cover tightly and bake at 150 C for 3 hours. Remove from oven,
lift out oxtails and reserve.

Chill liquid to set the fat for easy removal. Reheat liquid with
oxtails and then thicken with cornflour mixed to a paste with a
little water, stirring over a low heat until thickened and heated
through. Season with salt and pepper and mix in parsley.

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