Oxtail Stew (Low-Carb)
Over a year ago
3,224 views
Cook: 225 mins
Ingredients
- 1.1 kg Oxtail, cut/jointed
- 600 ml Beef Stock
- 2 Onions, chopped
- 1 Carrots, chopped
- To taste Salt and Black Pepper
- 1 Scotch Bonnet (Jamaican Chilli)
- or alternatively
- ¼ tsp Cayenne Pepper
- 1 tbsp Gravy Browning
- 1 sprig Fresh Thyme
Accompaniment
Sponsored
Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
Description
Typical Jamaican recipe, love the flavours.
Method
-
1
1. Heat a large casserole dish and fry the oxtail on all sides, slowly at first to extract the fat then at a higher heat to brown. Blend in the stock and bring to the boil, stirring frequently.
3. Add the vegetables, seasoning, cayenne, and thyme. Add a little gravy browning. Cover with a lid and simmer very gently for about 3 hours and continue cooking until the meat can easily be removed from the bones.
4. Taste and check the seasoning.
Chef's Tips
Tip 1:
Also ideal for the slowcooker.
Similar Recipes
View all similar
Comments (0)