Slow Cooker Oxtail Stew
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 500 g Oxtail cut into small-medium sized pieces
- 2 spring onions/green onions (chopped)
- 1 tsp fresh black pepper
- 1 beef Oxo cube
- 1 chicken stock cube
- 3 garlic cloves (chopped finely)
- 1 tsp ground allspice (Jamaican pimento seeds)
- 2 small bay leaves
- 1 tsp paprika
- 1 tsp Worcestershire sauce
- 1 tbsp fresh thyme leaves
- 1 ½ tsp salt
- 2 carrots cut into half inch disc
- 2 shallots
- 1 medium white onion
- 2 celery stalks
- ½ green sweet pepper
- ½ sweet red pepper
- 1 green chili (optional)
- 2 medium potatoes (diced)
- 1 tsp tomato paste
- 1 tsp browning
- 1 tsp browning
- 500 ml boiling water
- ½ cup good red wine (same as for drinking) or water
Instructions
- Add the oxtail to the slow cooking pot and season with the black pepper, Oxo cube, Worcestershire sauce, paprika, and allspice.
- Add the carrots, shallots, peppers, celery, chilli, potatoes onion and bay leaves to the meat.
- Cut the chicken stock cube into tiny pieces and place in a heatproof jug, then pour the boiling water over it and stir until the cube has completely dissolved
- Pour the hot stock into the pot followed by the red wine, browning, and tomato paste. Mix thoroughly.
- Turn the pot on high and cook slowly for 4 1/2 -5 hours.
- Serve hot.
- Servings : 4
- Ready in : 285 Minutes
- Recipe Type : Main Courses
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