Recipe: Perfect Oxtail and Veggie One Pot
Whether you call it a stew, a casserole, or a one pot – nothing beats a big, steaming bowl of tender meat, juicy veggies and rich gravy. Oxtail is a cheap and highly nutritious cut, and is perfect for stewing. However, the key to this recipe is the umami rich flavours that just dance on your palate, making this one pot one of the best tasting (and best value) recipes you’ll make in a long time.
Recipe: Perfect Oxtail and Veggie One Pot
Author: Suz Crawt
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Ingredients
- 1.5kg oxtail, diced
- Salt and black pepper
- 1 tsp allspice
- 1 tbsp coconut oil or lard
- 2 white onions, sliced
- 4 cloves garlic, crushed
- 2 beef tomatoes, diced
- 4 bay leaves
- A few sprigs fresh thyme
- A few sprigs fresh rosemary
- 1 cinnamon stick
- 1 x 400g tins chopped tomatoes
- ½ litre homemade (or organic) beef stock
- 4 tbsp coconut aminos
- 4 tbsp red wine vinegar
- 6 large carrots, diced
- 1 large cauliflower, chopped into florets
- 2 tbsp arrowroot starch (optional)
Instructions
- Rub the oxtail with a generous amount of salt and pepper, and the allspice. Heat the coconut oil (or lard) in your largest stock pot, and cook the oxtail for about 10 minutes until browned all over. Remove for the heat but retain the meat juices.
- Add the diced onions to the pan, and cook gently for 5 minutes in the meat juices before adding the garlic and cooking for another 2. Throw in the tomatoes, bay leaves, thyme, rosemary, and the cinnamon stick, before pouring in the chopped tomatoes and beef stock. Turn up the heat and bring to the boil.
- When the liquid is simmering, return the oxtail to the pot. Stir in the coconut aminos and red wine vinegar, before turning the heat down to low and covering the pot. Simmer gently for around 3 hours.
- Add the carrots and cauliflower to the pot before popping the lid back on and cooking for another 30 minutes. 10 minutes before serving, stir in the arrowroot (if using) to thicken the gravy.
