I had bought an oxtail from the butcher last month and had it in the freezer ever since. I’ve been putting it off as I’ve been a wee bit unsure about this recipe. So today I was cooking for all my family so decided they should share this with me!
1 oxtail cut up
1 oz fat or oil
2 onions sliced
1 oz plain flour
Three quarter pint stock
Pinch of mixed herbs
A bay leaf
2 carrots chopped
2 tsps lemon juice
Fry the oxtail until golden brown, then place in a casserole dish. Fry the onions and add to the meat. Sprinkle the flour into the fat and brown it, and add the stock gradually and bring it to the boil, then pour over the meat. Add the herbs, carrot and lemon juice, season, cover and cook at 180 for 30 minutes then reduce the heat and cook at 150 for 3 hours.
Yes I know it doesn’t look pleasant! According to the recipe it needs to be cut into chunks; I had assumed I could do this myself. After 3 knifes I decided to cook it as it was! I didn’t think it would really matter as I had planned to cook it for at least 4 hours.
I didn’t think the liquid amount was enough and after a couple of hours it did look like the liquid was going to evaporate, so I did add some more
This does not look pretty! It was a bit of an effort getting all the meat off, I think it would’ve been easier if it had been jointed so next time I buy from the butcher I’ll make sure I get it cut up.
So after all these hours in the oven it was really soft. It was hard work pulling the meat off the tail, but the meat was soft it was just hard trying to get the nice meaty bits away from the fatty bits. According to the book one oxtail is enough for four adults. I was cooking for 6 adults and 3 kids and I just did the one oxtail, it was not enough. The kids really enjoyed this and I did wish I’d made more.