27/03/2014

OXTAIL BEETROOT STEW


Despite the spring-like sunshiny days we’ve lately been enjoying, the sea ain’t completely unfrozen yet, temperature keeps dropping below zero during the nights and winter vegetables fill up the supermarket veggie shelves.

Looong braised meat stews are still well justified.


OXTAIL BEETROOT STEW
(for four)

1,6 kg oxtail, trimmed
salt & black pepper
oil, butter
3 onions, chopped
4 garlic cloves, minced 
1 rosemary stalk
2 bay leaves
5 dl beef stock
3,5 dl red wine
4 beetroots, peeled and cut up in 2-3 cm chunks
10 shallots, peeled
250g mushrooms, halved
fresh sage
  1. Season the oxtail pieces with salt and pepper.
  2. Heat the oil & butter, add oxtails and brown on all sides, 6-8 min per batch. Transfer oxtails to a plate and set aside.
  3. Reduce heat and add chopped onions and garlic to pot and sauté until softened.
  4. Return oxtails to pot and add also the rosemary and bay leaves, beef stock and red wine.
  5. Bring to boil, reduce heat and let simmer covered for ca. 2,5h.
  6. Add beetroots and cook uncovered 15 min. 
  7. Add shallots and mushrooms and cook for another 15 min.
  8. Season with salt and pepper to taste and add fresh sage before serving.
You can also thicken the sauce slightly if you like: just stir 1 tbsp softened butter and 1 tbsp flour into a smooth paste and add to pot with shallots and mushrooms. I served the stew with couscous and therefore didn't feel like thickening mine.


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