Slow Cooker Oxtail Stew

A rich, gelatinous stew with incredible depth of flavour. Oxtail was born for slow cooking.

Ingredients

• 1kg oxtail pieces
• 2 onions, quartered
• 3 cloves garlic, crushed
• 3 carrots, chunked
• 2 sticks celery, chopped
• 400g tin chopped tomatoes
• 200ml red wine
• 200ml beef stock
• 2 tbsp tomato puree
• 2 bay leaves
• 1 tsp dried thyme
• 1 tbsp plain flour
• Salt and pepper

Method

1. Season the oxtail and dust with flour. Brown well on all sides in a hot pan.
2. Place the vegetables in the slow cooker.
3. Add the browned oxtail on top.
4. Deglaze the pan with the red wine and pour into the slow cooker.
5. Add the tomatoes, stock, tomato puree, bay leaves, and thyme.
6. Cook on Low for 9-10 hours until the meat is falling off the bone.
7. Remove the bay leaves and serve with creamy mash.

Tips

Oxtail is cheap and produces the richest gravy you’ll ever taste. Ask your butcher for it — most supermarkets stock it too.