I bought some oxtail from the farmer's market on Sunday, and turned it into a rather delicious stew. As I was attempting to be both frugal and healthy I served it with a baked potato and some purple sprouting broccoli. For a more decadent meal some buttery mash would be great.
The total cooking time for this is about 3 and a half hours, but for 3 of these hours the stew is sat in the oven minding its own business. There's very little actual effort involved, so it's perfect for a Sunday afternoon.
Here is my recipe. Enough for 2-3 people.
You will need:
1 tbsp flour
1 pint stout
2 cloves garlic
1 beef stock cube
1 tsp mustard powder
1 tbsp tomato puree
handful fresh thyme, chopped
2 bay leaves
oil (olive, groundnut, sunflower, any will do really)
3. While the meat is browning chop the shallots into chunky pieces, and the garlic finely.
4. When the meat is a nice golden brown remove it from the pot and set aside. Add the shallots to the pan and fry for 10 minutes or so, then add the garlic and fry for another minute.
Meantime London Stout, because that's the only one they had in individual bottles in the supermarket. A good choice though because it's lovely.
7. Add about 100ml of boiling water, give it a good stir, put the lid on then put it in the oven.
8. Leave it well alone in the oven for 2 hours. Don't bother checking it, it will be fine.
10. Roughly chop the mushrooms, add them to the pot then return it to the oven for another hour.