GAIL’S OXTAIL STEW
2 packets oxtail
Wash and brown in olive oil in pressure cooker pot for 12 mins, turning regularly.
Add:
1 large chopped onion
2 sticks chopped celery
Brown further until onion is tender.
Add:
1 glass dry red wine, optional
1 small tin tomato puree
salt
white pepper
1 ½ teaspoons garlic flakes
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 teaspoons paprika
2 bay leaves
Extra:
2 cups beef stock
carrots, quartered potatoes and 1 cup frozen peas
3 teaspoons maizena
Simmer for 3 mins then add 2 cups beef stock. Place lid on pressure cooker once boiling and cook on medium heat for 1 ½ hours. Open the pot and add carrots, quartered potatoes and 1 cup frozen peas.
Close up pressure cooker and cook a further 15 mins. Thicken gravy with the maizena made into a paste, stir until gravy thickens. Serve with rice or mash potato.
This can be done in the slow cooker, same method as above, add all the ingredients in the slow cooker with the liquid. Close and cook for 7 to 8 hours on low heat. Thicken with the maizena as above for the gravy.
Source and photo: Gail Haselsteiner
Second photo: Alletta Burgess
Made the most delicious oxtail pot. Followed the recipe on the FL page with a few tweaks, GAIL’S.
I omitted the potatoes, celery and peas. Added baby brinjals, button mushrooms, small carrots and baby onions. Used red- and yellow pepper cut into thick chunks. Also did not need to thicken the gravy as it was perfect and thick already.
