Oxtail casserole

Oxtail is highly recommended by our nutritionist because you get all the goodness of the meat and bones seeping out into the sauce.   I adapted this from a Hairy Biker recipe.

If you are in a hurry you can make this in 3 hours, or if you really want to get the maximum out of it you could slow cook it for 8/10 hours.

This can be made in advance and warmed up or made in bulk and frozen.

It goes well with butternut squash chips, cauliflower mash, roasted celeriac or celeriac gratin.

Serves 4

Ingredients 
Approx 800grams / 2 lb oxtail (our butcher sells it by the tray and I use one tray)
2 medium onions
2 garlic gloves
2 medium carrots
2 celery stalks
1/2 tsp of dried thyme
2 bay leaves
300 ml red wine (or add more stock)
500ml beefstock (homemade if GAPS)
2 tbsp of tomato puree
Beef dripping

Instructions

• Preheat the oven to Gas Mark 2 (or Slow Cook setting if cooking for longer)
• Brown the oxtail in beef dripping in a casserole dish (start with 2 tbsp dripping and add more if meat begins to stick) 
• This will take 5-10 minutes - remove and set aside when browned all over
• Put the garlic, onion, celery and carrots in the casserole dish, add more dripping if necessary, and cook on a low heat for 5-10 minutes until slightly softened
• Return the meat to the pan, add in the stock, wine. tomato puree, bay leaves and thyme.  
• Season with salt and pepper
• Cover the casserole and bring to a simmer then place in the oven.
• Cook for 3 hours at GM 2 or 8-10 hours on a Slow Cook setting