- 1 onion, peeled and halved
- 1 leek, cut into pieces
- 2 sticks Celery, cut into pieces
- 1 carrot, cut into pieces
- 2 clove garlic, peeled
- 20 g coconut oil
- 750 g oxtail
- 2 dried bay leaves
- 1 star anise
- 250 g beef stock
- 150 g red wine
- 20 g dried porcini mushroom
- 1 tbsp dried thyme
- 1/2 tsp sea salt
- 1 pinch pepper
3h 10minPreparation 10minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Place onion, leek, celery, carrot and garlic into Thermomix bowl and chop 5 seconds speed 7.
Add coconut oil, scrape down sides and cook 3mins, 100 degrees, speed 1.
Add oxtail, bay leaves, star anise, beef stock, wine, mushrooms, thyme, salt and pepper and cook 60 minutes, 100 degrees, "Counter-clockwise operation" , "Gentle stir setting" . Place basket instead of MC on to lid of Thermomix.
Rearrange pieces of ox tail and cook further 60 minutes, 100 degrees, "Counter-clockwise operation" , "Gentle stir setting" .
Stir again and cook further 45mins, 100 degrees, "Counter-clockwise operation" , speed "Gentle stir setting" .
Serve on puree cauliflower, fennel, pumpkin, sweet potato or similar item.
Slow cooked Oxtail
Accessories you need
Replae red wine with extra stock to make alcohol free
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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