Oxtail Casserole
Ingredients
Instructions
- Set the oven to hot 220c/475f.
- Pack the piece of oxtail, onion, carrot and turnip in a roasting tin and sprinkle with oil. Roast for 30-40 mins until browned, stirring once during cooking.
- Remove tin from oven, then turn the oven temperature down to cool at 150c/300f.
- Spoon a couple of tablespoons of fat from the tin into a large flameproof casserole.
- Add the garlic and fry for 1minute, then stir in the flour and mix well.
- Pour in the wine and stock, add the puree and bay leaf, season well. Bring to the boil.
- Add oxtail and vegetables, cover with lid and or foil.
- Cook for 3 hours or until meat pulls away from the bone. Skim off fat from surface if you prefer.
- Serve with lots of mashed potato and cabbage.
Nutrition & Diet Analysis (per serving)
790
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).