MARTIN SE SLOWCOOKER OXTAIL
600 g-1.2 kg oxtail
3 carrots chopped
1 medium onion, chopped
1 celery stalk, chopped
1 leak, chopped
2 bay leaves
1 can tomato
2 fresh garlic cloves, chopped
1 tablespoon Worcestershire sauce
500 ml oxtail stock
200 ml red wine
plain flour for dusting of oxtail
salt, pepper and spices
oil
Dice all veggies, large chunks. Finely chop garlic. Spice and flour oxtail.
In pan only brown dusted oxtail, set aside. In same pan brown all veggies, set aside.
In same pan put wine, stock, garlic spice and heat till bit thickened up.
Put in slow cooker, oxtail first. Throw over wine stock and veggies, cook on high for 3 hours.
If you want to, put in extra small potatoes and small onion now.
Cook another 3 hours on low heat.
Done and serve. (Goes well with butter mash, green bean, onion, potato)
Recipe and photo: Martin van Vuuren
