Oxtail Beef Stew
Oxtail Beef Stew
Serves : 4-8 people
Prep time : 20 minutes
Cook time : 4-8 hours
Cut : 2-3 lbs Five Marys Beef Oxtail - ORDER YOURS HERE / 1 lb Five Marys Jowl Bacon - ORDER YOURS HERE
Ingredients :
2 -3 lbs Beef Oxtail, trim and thick pieces of fat and separate
1 packet of sliced Pork Jowl (guanciale or pancetta is a good substitute)
3 Tablespoons of Olive Oil or Butter, I like a mixture of both
1/2 cup Onion, small dice
1/2 cup Leek, only the white part, small dice and wash thoroughly
2 ea Garlic cloves smashed
1 Tablespoon Flour
1 Bottle Red Wine
1 pinch chili flake
2 each Bay Leaves
3 sprigs thyme (2 for the pot and 1 picked of its leaves for mushrooms)
1 cup Crimini Mushrooms, washed and quartered
1 cup Nante or Baby Carrots, whatever you fancy cut in half
Salt and Pepper to taste
Parsley chopped for garnish
Grated Fresh Horseradish for garnish
INSTRUCTIONS :
Place cleaned Oxtails in a heavy bottomed crock with oil and butter for browning
Brown oxtails on all sides, sprinkle in flour and coat thoroughly
Add Onion, Leek, Carrot and Garlic and reduce heat, cook until soft
Add Wine and cook of alcohol
Add Bay leaves, chili flake and thyme
Cover and cook 4-8 hours until meat starts pulling away from bones.
Cut Pork jowl into small strips
In a separate skillet render Pork jowl until almost crispy, remove from pan and add mushrooms and carrots with picked thyme.
Cook the mushrooms until they expel their juices and brown up nicely
Add Pork Jowl back in and add to the stew right before you are ready to serve it.
Taste and adjust with salt and pepper
Serve with garnishes on the side and toasted sourdough bread