Sunday, June 13, 2010


There was oxtail at the supermarket the other day. I love oxtail, but it's not so easy to find these days.

I pulled this huge heirloom yellow carrot from the garden; I only needed about a third of it!

I browned the oxtail bits (a lot more than this photo shows) …

… and put them in the small slow cooker with the chopped carrot, some onion, garlic, tomato paste, red wine, some flour, salt and pepper. Turned it on and left it overnight.

In the morning I woke up to this:

I let it go cold during the day so I could get the fat off the top, then re-heated it in the microwave two days in a row for my dinner. Stews like this improve with reheating.

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