Slow Cooked Oxtail

So to counteract the healthy vegan goodness of my last post, let’s have some more meat.  Slow cooked meat.  After the success of the ox cheeks, I approached my butcher about procuring some oxtail.  I think he’s got wise as he charged me substantially more for the tail than the cheeks.  It was delicious anyway.

The beauty of this recipe was that it genuinely just got thrown in the slow cooker overnight; no browning, no softening. Leave overnight and then switch off in the morning.  Sit to cool for the day and then skim to remove fat, and there will be quite a lot of fat.  You can then either remove the bones, the meat will just fall off them, or serve with the bones still in.  Reheat in the oven at 160C before serving.

Slow Cooked Oxtail

A whole oxtail – cut into 2 inch chunks.  Your butcher will do this for you if you ask nicely.

2 carrots - diced

4 stalks of celery – diced

1 red onion – diced

1 pint of beef stock

1 bottle of red wine

1 tin of tomatoes

2 tblsp tomato puree

Handful of chopped rosemary

Salt and black pepper

The plan had been to reserve some to use in the filling of some homemade ravioli.  The Very Tolerant Boyfriend bought a pasta maker for us to try out.  Unfortunately our first attempt at homemade pasta was a raging failure, so I guess that will be a blog for another day.