Looking for something warm and hearty to cook? Try this easy recipe:
50ml vegetable oil(extra oil for vegetables)
1,5kg oxtail (trimmed from excess fat)
Heat the oil in a large pan over medium heat and sear oxtail for 4 minutes per side. (Use this pan with the drippings of the oxtail for searing the vegetables)Transfer to a slow cooker.
4ea carrots peeled and cut into large chunks
3ea stalks of celery, cut into large chunks
2ea onions, cut into quarters
15ml tomato paste
375-500ml beef or chicken stock
Few branches of parsley (extra for garnish)
Zest of 1 lemon
Sear the vegetables in the oxtail pan until light brown, add the tomato paste and sear for another 3-5 minutes. Add the beef stock and bring to a boil. Add the parsley branches. Lower the heat and cook for 10 minutes. Add all of these ingredients to the slow cooker.
Cook on low for 7 hours, add extra vegetables e.g. baby potatoes, mushrooms or baby carrots. Cook for 1 additional hour. Season with salt and pepper.
Ladle into bowls and sprinkle with lemon zest and chopped parsley.
Serve with pearl barley, wheat or starch of your choice.