I am most definitely making FULL use of my slow-cooker {crockpot} this winter and this slow-cooked oxtail dish is another winner!
I was all set on making this for dinner and reckoned that 6/7 hrs would be enough for tender-fall-off-the-bone oxtail…
It was not.
Yay for take-outs! {Not really, I don’t care for take-outs, but sometimes it’ll have to do…}
Overnight did the trick! The next day I had a lovely pot full of rich, succulent, tender, juicy, fall-off-the-bone oxtail. Hooray.
[recipe title=”Slow-Cooked Oxtail in Red Wine & Tomatoes” servings=”4-6″ time=”20 hours” difficulty=”easy”]
You will need:
1,2 kg oxtail
Smoked chili flakes
Cayenne Pepper
1 tin whole peeled tomatoes
1 cup dry red wine
1 cup beef stock
2 bay leaves
Salt
Season the meat with salt, a pinch of smoked chili flakes and a pinch of cayenne pepper.
Place it in a slow cooker, along with the rest of the ingredients and cook on ‘low’ for about 20 hours.
{I had mine in from about 12 noon + overnight}
[/recipe]
Serve the slow-cooked oxtail with mashed butternut, seasoned with salt and dollops of salted butter.
Have you ever tried oxtail before? Why not give it a go and let me know what you think! X
