OI GUYS!!!!! WHAT HAPPENEND HERE???? You are all wrong it goed like this....
Oxtail stew
Cooking time: 3-4 hours
Ingredients
1 oxtail, cut into pieces at the joints
15 ml cooking oil
1 large onion, sliced
2 cloves garlic, crushed
salt and freshly ground black pepper to taste
freshly chopped parsley
5 ml thyme
5 ml rosemary
1 bay leaf
250 ml meat stack
250 ml red wine
VEGETABLES
350 g large fresh brown mushrooms, sliced
15 ml butter
15 ml oil
12 pickling onions, peeled
3 leeks, rinsed and sliced into rings
2 stalks celery, cut into pieces
12 baby carrots, cleaned
250 g courgettes, cut into pieces
125 ml meat stock
30 ml finely chopped parsley
Method:
Remove excess fat from the meat and brown in heated oil and butter. Add the onion and garlic and sauté until soft. Season well with salt, pepper and other seasonings. Heat the stock and red wine and add to the meat. Cover, reduce heat and simmer for about 3-4 hours or until the meat is tender. Add more meat stock if necessary, it should form a rich, thick gravy. Season with extra salt and pepper if necessary and thicken the gravy with a paste of cake flour and water. Prepare the vegetables: Sauté the mushrooms in heated butter and oil until slightly browned. Remove from the pan and set aside. Sauté the pickling onions, leeks and celery until glossy and add the carrots and courgettes. Add a little of the meat stock and heat until the vegetables are just tender and still slightly crisp. Season with salt and pepper to taste. Transfer the oxtail to a serving platter. Surround the meat with the vegetables and sprinkle with chopped parsley if desired. Serve with pearl wheat or rice. Serves 6.
Oxtail stew
Cooking time: 3-4 hours
Ingredients
1 oxtail, cut into pieces at the joints
15 ml cooking oil
1 large onion, sliced
2 cloves garlic, crushed
salt and freshly ground black pepper to taste
freshly chopped parsley
5 ml thyme
5 ml rosemary
1 bay leaf
250 ml meat stack
250 ml red wine
VEGETABLES
350 g large fresh brown mushrooms, sliced
15 ml butter
15 ml oil
12 pickling onions, peeled
3 leeks, rinsed and sliced into rings
2 stalks celery, cut into pieces
12 baby carrots, cleaned
250 g courgettes, cut into pieces
125 ml meat stock
30 ml finely chopped parsley
Method:
Remove excess fat from the meat and brown in heated oil and butter. Add the onion and garlic and sauté until soft. Season well with salt, pepper and other seasonings. Heat the stock and red wine and add to the meat. Cover, reduce heat and simmer for about 3-4 hours or until the meat is tender. Add more meat stock if necessary, it should form a rich, thick gravy. Season with extra salt and pepper if necessary and thicken the gravy with a paste of cake flour and water. Prepare the vegetables: Sauté the mushrooms in heated butter and oil until slightly browned. Remove from the pan and set aside. Sauté the pickling onions, leeks and celery until glossy and add the carrots and courgettes. Add a little of the meat stock and heat until the vegetables are just tender and still slightly crisp. Season with salt and pepper to taste. Transfer the oxtail to a serving platter. Surround the meat with the vegetables and sprinkle with chopped parsley if desired. Serve with pearl wheat or rice. Serves 6.