Oxtail Casserole
Rated 5.0 stars by 1 users
Category
Casserole
Cuisine
South African
Servings
4-6
Prep Time
20 minutes
Stove Time
50 minutes
This traditional oxtail casserole, designed for the Wonderbag, offers a comforting and hearty meal that brings out the rich flavours of slow-cooked meat and vegetables. Utilising the energy-saving Wonderbag, this recipe allows for tender, fall-off-the-bone oxtail in a thick, savoury gravy, perfect for a cosy family dinner.
This recipe not only delivers on taste but also aligns with energy-efficient cooking practices, making it a sustainable choice for home cooks.
Author:Wonderbag Chef
Ingredients
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1kg jointed oxtail
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500g bacon (optional)
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Salt and pepper
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2 tbsp flour
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2 tbsp olive oil
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1 medium onion, chopped
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4 garlic cloves, chopped
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2 tsp thyme
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2 tbsp brown sugar
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200ml red wine (optional)
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1 can of chopped tomatoes
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2 beef stock cubes
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450g carrots, sliced on the diagonal
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450g potatoes, sliced on the diagonal
Directions
Season the flour with the salt and pepper. Toss the oxtail joints in the seasoned flour until they are coated on all sides.
Heat the oil in a medium-large lidded pot until sizzling. Brown the oxtail in the oil, then add the bacon cubes. Set the browned oxtail and bacon aside.
Add the onions, garlic, ½ teaspoon of salt, thyme, and sugar to the pot. Cook on a low heat for 5 minutes. Next, pour half of the wine into the pot, scraping the bottom to loosen any bits of oxtail that may be stuck.
Add the remaining wine along with the can of tomatoes and stock cubes. Bring the mixture to a boil, then stir in the oxtail, bacon, carrots, and potatoes.
Allow to boil for 30 minutes with the lid on. Transfer the lidded pot to the Wonderbag and allow it to stand for 4 hours.
Serve with warm, crusty bread or rice.
