This simple recipe is a good one if you’re cold, in need of comfort on a tight budget and have plenty of time.
- 1 carrot cubed
- 1 onion chopped coarsely
- 2 potatoes cubed
- 1/2 capsicum chopped coarsely
- 2 field mushrooms chopped coarsely
- 2 cloves of garlic chopped finely
- 1 kg ox tail with excess fat trimmed.
- 200ml beef stock
- 1 cup red wine
- 1/4 cup parsley chopped for garnish
Pat the tail portions dry and sear along with onion and garlic.Searing destroys harmful bacteria which can flourish at the lower temperature of slow cooking.
Add all solid ingredients to the slow cooker ensuring the volume of liquid is just over half full as the vegetables will release more liquid whilst cooking.
Cover and depending on how much time you have until dinner choose low (7-8hrs), medium (5-6hrs) or high (3-4hrs). Check with your slow cooker instructions for specifics, or, if you’re like me, wing it.
Before serving, skim off the fat from the surface and serve with mashed potatoes.
If you’re short on time but rich in ox tail, you can always use the oven instead. Bake at 180 degrees for 1½ – 2hrs or until the meat falls away from the bone.
In Encyclopedia of Food and Cookery by Margaret Fulton (Australia’s Julia Child), is the hint that if you cook the oxtail the day before and refrigerate over night, the fat is easier to remove (presumably as it is solid) and delivers an improved flavour. I can always vouch for leftovers tasting better.
Hmmm.. I wonder if we can apply the same methodology to pizza. That always tastes better the day after.