Oxtail Stew

Ingredients

• 1.5kg oxtail

• 1 large onion chopped

• 3 medium carrots chopped

• 3 garlic cloves minced

• 2 tbsp all-purpose flour

• 2 tbsp tomato paste

• 1 tbsp butter

• 3 cups beef stock

• 2 bay leaves

• 1 tbsp salt

• 1 tsp freshly-ground black pepper

• 1/2 tsp dried thyme

• 1kg small potatoes halved

• a few sprigs of fresh rosemary and sage

• 1 tbsp olive oil

• 2 tbsp fresh parsley + more for garnish chopped

Instructions

• Season oxtail liberally with salt and pepper. In a hot pan, brown the oxtail on all sides. Remove and set aside.

• Sauté chopped onions and minced garlic. Add 1 tablespoon of butter and 2 tablespoons of flour. Make a quick little roux to thicken this really rich, really delicious stock. Cook the onion mixture for about two minutes. Then add 2 tablespoons of tomato paste. Pour into slow cooker and add the browned oxtail and beef stock. Add bay leaves, rosemary, thyme, sage, salt and pepper.

• Cook on low for 6 hours or high for 4 hours. Add the potatoes and carrots in the last hour of cooking. Skim off any excess fat accumulated at the top. Serve hot with crusty bread.