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Hearty oxtail stew


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Ingredients

4 portion(s)

  • 1-2 onions, cut into quarters (approx. 100g)
  • 1 fennel bulb, trimmed and cut into halves (approx. 200g)
  • 1 leek, cut into pieces, white part only (approx. 150g)
  • 1-2 carrots, cut into pieces (approx.150g)
  • 3 garlic cloves
  • 30 g fresh flat-leaf parsley, leaves only, plus extra for garnishing
  • 40 g olive oil
  • 900 g oxtail, cut into pieces
  • 3 dried bay leaves
  • 20 g Dried Porcini Mushrooms, cut into slices
  • 400 g canned chopped tomatoes
  • 1 tbsp tomato paste
  • 1 tbsp plain flour
  • 1 tbsp Vegetable stock paste
  • 150 g red wine
  • 2 Kaffir lime leaves, dried (optional)
  • 150 g water
  • 2 pinches sea salt, to taste
  • 2 pinches ground black pepper, to taste
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Recipe's preparation

  1. Place onions, fennel, leek, carrots, garlic, parsley and olive oil into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula and cook 10 min/100°C/speed 1.

  2. Add oxtail, bay leaves, porcini mushrooms, 200 g of the tomatoes, tomato paste, flour, stock paste, red wine and Kaffir lime leaves (optional) and cook 60 min/100°C/Counter-clockwise operation/Gentle stir setting, placing simmering basket instead of measuring cup onto mixing bowl lid.

     

  3. Add remaining 200 g tomatoes and water, combine with spatula and carefully mix oxtail pieces around the mixing bowl. Cook 60 min/100°C/Counter-clockwise operation/Gentle stir setting, placing simmering basket instead of measuring cup onto mixing bowl lid.

  4. Season with salt and pepper and check to see if oxtail is tender. Remove all tender pieces with 2-3 spoonfuls of sauce and place into ThermoServer to keep warm. If required, cook a further 30 min/100°C/Counter-clockwise operation/Gentle stir setting, or until all pieces are tender.

  5. Transfer to a large serving bowl or individual dinner plates, garnish with a little parsley, and serve warm.

     

     

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Accessories you need

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Tip

· Serve this stew with mashed potato, polenta or steamed greens. · Cooking time may vary, depending on the size of the oxtail pieces.

 This recipe has been inspired by NSW Consultant, Lynette MacDonald.

 

 

 

 

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Comments

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  • This is a lovely recipe even

    Submitted by Chrystalla on 30. November 2016 - 22:11.

    This is a lovely recipe even the kids loved it thanks!! tmrc_emoticons.) 

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  • The cooking is at gentle stir

    Submitted by letstryit on 4. July 2016 - 19:35.

    The cooking is at gentle stir and the pieces of oxtail just sit there or gently tumble without causing trouble. Some pieces settle between or above the blades and you can relax whilst the Thermomix does the stirring.

    The flavours are complex and lovely, though the recipe lends itself to your own interpretations according to what you have on hand or want to try! There might be some left-over sauce which would be delicious used in a soup or pasta sauce.

    Happy lip-smacking and bone-sucking!

    John

    John Clark


    Independent Consultant (WA)

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  • Just a question, I am a bit

    Submitted by dondeb on 4. July 2016 - 15:40.

    Just a question, I am a bit wary about cooking anything in the Thermomix with bones.  Does the oxtail safely sit above the blades without getting caught?

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  • This is the second time I

    Submitted by letstryit on 31. May 2016 - 00:22.

    This is the second time I have made this recipe, though I modified it to make it low FODMAP (irritable bowel management diet). Alliums and fennel are not allowed in this diet, so no leek, onions or garlic. Infused oils are ok, so I used infused onion and garlic oils in place of the olive oil. Only half the quantity of dried porcini, white wine in place of red and cooked for an extra 15 mins. Absolutely delicious! Definitely 5 star. I have some leftover sauce in the freezer as a secret ingredient to use when I get the inspiration!

    John Clark


    Independent Consultant (WA)

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  • I made this a while ago and

    Submitted by darfielddx on 16. October 2015 - 20:08.

    I made this a while ago and am about to repeat. It was easy and very tasty indeed. Thanks for the recipe.

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  • Made this tonight but omitted

    Submitted by gingernut_chestnuts on 10. September 2014 - 22:47.

    Made this tonight but omitted mushrooms and lime leaves. The kids were very impressed! Luckily could get fennel but will try it again without as it can be hard for us to get. All in all we really enjoyed it. Thanks for sharing! tmrc_emoticons.)

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  • Made this last night with

    Submitted by Nlay on 18. August 2014 - 12:16.

    Made this last night with diced beef as I couldnt locate oxtail. Great flavours! Thanks!

    Cheers nomi

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  • I made this tonight for

    Submitted by Helen79 on 25. May 2014 - 22:15.

    I made this tonight for tommorow nights tea.  I've shredded the meat and I'm planning to serve it with some buck wheat pasta.  The kafir leaves added a great depth of flavour.  Used mixed dried forest mushrooms which smell delicious.  I can't wait for tea tommorow. 

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  • No longer do I need to use my

    Submitted by Smartremark on 23. May 2014 - 08:45.

    No longer do I need to use my slow cooker for 8 hours! I used 900g gravy beef diced, and cooked for 1hr, checked it then cooked another 20 minutes. Meat was tender, flavours fantastic, a great winter recipe.

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  • I made this last

    Submitted by Southwest thermo guru on 1. April 2014 - 20:50.

    I made this last night...minus the kafleaflike leaf and the mushrooms....yummy. Used the left over with some pasta for the kids tonight. 

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  • Yum!  Beautiful recipe! I

    Submitted by Littlepoos on 29. August 2013 - 22:36.

    Yum!  Beautiful recipe! I have 2 teenage boys who loved this.  Served with home made bread to sop up the stew!

    Thank you tmrc_emoticons.)

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  • Great recipe!! Thanks. We

    Submitted by vinniechua on 29. August 2013 - 22:04.

    Great recipe!! Thanks. We really enjoyed the stew.

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