Oxtail stew

                                                                      Okidok!
                                                Oxtail stew on the menu ! Recipe source

Ingredients

• 2.5 kg oxtail , chopped into 4cm chunks (ask your butcher to do this)
• sea salt
• freshly ground black pepper
• olive oil( or lard)
• 2 medium leeks
• 2 stalks of celery
• 4 medium carrots
• a few sprigs of fresh thyme
• a few sprigs of fresh rosemary
• 4 fresh bay leaves
• 4 cloves
• 2 x 400 g tins of plum tomatoes ( I used organic passata )
• 275 ml porter or red wine( optional)
• 1 litre organic beef stock
• Worcestershire sauce ( optional )
  also added 1  chopped onion  and paprika

Method

Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.

Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil/lard,  then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.

Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.

Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.

Add the cloves to the veg,  then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.

Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones. Season to taste and enjoy with seasonal greens.

Tip: Turn this stew into soup by adding a good splash of boiling water and simmering to your desired consistency. I also love this stirred through pappardelle and served with a grating of Parmesan on top – incredible!

 Polish_pls

Skladniki

• 2.5 kg ogonow ( pokrokjonych na 4 cm kawalki )
• sol
• swiezo zmielony pieprz
• oliwa , olej kokosowy lub smalec
• 2 srednie pory
• 2lodygi selera
• 4 srednie marchewki
•   galazka tymianku
• swiezy rozmaryn
• 4 fliscie laurowe
• 4 gozdziki
• przecier pomidorowy/passata
• porter, czerwone wino(220ml )- opcjonalnie
• 1 litr wywaru miesnego ( eko )
• Worcestershire sos ( optionalnie )
  ( rowniez dodalam 1 posiekana cebule i lyzke papryki

Do nagrzanego piekarnika (220C )wstawic zaroodporne naczynie i rowniez rozgrzac dobrze.
Ostroznie wyjac  naczynie i ulozyc na nim mieso.
 Skrpic oliwa lub polac rozpuszczonym tluszczem, dobrze namacerowac i staic do piekarnika na ok 20 min az bedzie zrumienione na zloty kolor

 miedzyczasie pokroic warzywa
pory i lodygi selera , zdluz, a nastepnie w kawalki ok 2cm.
 Obrac marchew i pokroci w 2 cm kawalki.
Zrumienic na tluszczu na patelni czy w garnku zeliwnym ( na srednim-malym ogniu )
Posiekac i dodac tymianek i rozmaryn, liscie laurowe i dalej poddusic ok 20 min mieszajac w miedzyczasie
  Wyjac mieso z piekarnika, zmniejszych temp do 170 C

Do  garnka z arzyami dodac gozdziki mieso, papryke, sos pomidorowy i wino.
Zalac wywarem miesnym i dobrze wymieszac.
Gotowac pod przykryciem ok 5h ( mozna w wolnowarze )az mieso zacznie odpadac od kosci  i mieszajac  co godzine, podleajac woda w razie potrzeby.
Zestawic z ognia i odstawic do przestygniecia na ok 10 min. Usunac kosci  i podawac z sezonowymi warzywami
PS
 Dodajac wwieksza ilosc wody uzyskamy zupe .
Pyszne posypane swiezo startym parmezanem