Ox Tail Casserole (Gluten Free)
Ingredients:
1kg Ox Tail
7 small whole onions peeled
3 small carrots peeled and sliced
1 celery stick cut
1 medium red skin potato peeled and diced small (want it to help thicken)
8 cloves garlic
2 small parsnips peeled and cut
1 cup red wine
1L beef stock
1tbs tomato paste
Few sprigs each of fresh rosemary, thyme and parsley
Salt and pepper to taste
Olive oil
Directions:
Prepare all the vegetables and aromats.
Brown the ox tail in the olive oil and throw in the garlic and onions to release some flavour.
Add in the tomato paste, red wine and beef stock.
Stir in the vegetables and herbs.
Cooking on auto (due to starting late in the day) so high for 2hrs then switches to low for a further 4-6hrs.
Will likely throw some green beans in before serving.
Serving with creamy mash (my son will help with this). Recovering from hip surgery at present and as the hospital had hardly anything I could eat (due to allergies) looking forward to having a hearty home cooked meal.
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