Ox-Tail Slow Cooking Stew June 20, 2016
OX-TAIL Stew (Slow cooking)
- Step 1
Season oxtail. Coat pieces in flour, shaking off excess.
- Step 2
Heat oil in a large fry pan over medium-high heat. Cook oxtail for 2 minutes each side or until browned. Transfer to the bowl of a 5 litre slow-cooker. Add bacon to frypan and cook, stirring, for 3 minutes or until browned. Add to oxtail.
- Step 3
Add vegetables, wine, stock, bay leaf, thyme and tomato paste to slow-cooker. Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until oxtail is tender. Stir in parsley just before serving.