Oxtail Beef Stew – With added Pancetta for Extra Flavour – Takes Time to Prep and Cook but so Worth it – Order Oxtail Beef Now
MasterChef Chingford Champ 2021
Chris Otim Recipes
Beef and also Oxtail Beef Stew
Offers 4 – 6
100g (3 1/2 oz) pancetta or smoked bacon lardons
1 large leek, finely chopped
3 huge carrots, finely diced
2 sticks of celery, finely diced, leaves left on for added flavour
2-3 cloves of garlic, carefully sliced
1 huge onion or 4-5 banana shallots, diced
2-3 sprigs of thyme, leaves picked (or 1tbsp mixed dried natural herbs).
900g (2lb) shin of beef, diced as well as gristle removed (or make use of braising steak).
4 large pieces of oxtail (regarding 600g/1lb 5oz), chopped (from your butcher or available in packs from grocery stores), optional.
55g (2oz) simple flour (omit if food preparation gluten-free).
Salt and pepper.
Oil and also butter, for frying.
375ml (13fl oz) merlot (or Guinness).
850ml (1 1/2 pt) great beef stock, offered from supermarkets (or make use of 3 Bovril dices, however these are salted so stay clear of including any more salt).
A pinch or 2 of sugar, if using Guinness.
2tsp cornflour (if food preparation gluten-free– make sure you check it’s gluten-free on the tag).
Prepared mash and also spinach.
This is a meal that relies upon long, slow food preparation, and also I like to make it the day in the past. Refrigerate overnight as well as returned in the oven at 170 ° C/fan 150 ° C/gas 3 for 90 minutes to reheat. The flavours truly develop and also it’s excellent for supper with good friends when you do not want to be cooking last-minute
Put the pancetta, leek, carrots, celery, garlic, onion and also natural herbs into a large covered dish on the hob and carefully cook with till transparent, around 15 mins. I leave the cover on as this protects juices and also flavour. Pour everything right into a large dish and put to one side.
Area the beef as well as Oxtail Beef Stew into a dish as well as layer with flour and salt and pepper (if cooking gluten-free, leave out the flour and just season the meat). Heat a little oil as well as a handle of butter in the exact same casserole you prepared the vegetables in (not way too much fat or the stew will be oily).
Brown the meat, in sets if necessary, to obtain a great caramelisation without shedding the butter as well as oil blend. Making use of a slotted spoon, position the meat on top of the reserved veggies. Preheat the oven to 180 ° C/fan 160 °
C/gas 4. Area the casserole back on the hob, pour in the red wine (or Guinness) as well as boil till the blend is lowered to 2-3tbsp and all the alcohol has burnt. Use this time to obtain all the nice gold sticky little bits off the bottom of the frying pan if you can.
Add the beef stock to the pan and also the meat and also vegetables, guaranteeing they are covered with the liquid. Put the lid on and area in the stove for around 3 hours, up until the meat is really tender. I taste and adjust the flavoring, and additionally add a pinch of two of sugar if making use of Guinness.
If you’re cooking gluten-free, get rid of half a hr before completion of the cooking time, compose a paste of 2tsp cornflour and a little cold water, stir into the stew and return to the oven to enlarge. Offer with buttery mash and spinach.
Chris Otim – Tips.
This is a meal that depends on long, sluggish food preparation, as well as I like to make it the day in the past. Refrigerate overnight as well as returned in the stove at 170 ° C/fan 150 ° C/gas 3 for 90 mins to reheat. The flavours actually establish and it’s great for dinner with close friends when you do not wish to be cooking final.
Chris Otim says … This is a sound Oxtail Beef Stew with some oxtail to add added flavour. I’ve added white wine, but my nan used Guinness, which offers a more powerful flavour.
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