Oxtail Casserole

episode138-oxtail-casseroleIngredients:
  • 6 – 8 pieces Oxtail
  • 2 Medium Onions (peeled & sliced)
  • 2 Medium Carrots (peeled & sliced)
  • 1 Garlic Clove (crushed)
  • 2 Celery Sticks
  • 6 Button Mushrooms
  • 1/3 cup Sweet Sherry
  • 1¼ cups of water or stock
  • 1 Chicken Stock Cube (for the stock)
  • 2 tbsp Tomato Paste
  • 2 tbsp Oil
  • Bouquet Garni – Bay leaves & parsley
  • Salt & Pepper to taste
  • Optional: 3 – 4 potatoes (in chunky pieces)
Method:
  1. In a 3.0 litre Bessemer casserole and lid – vent closed on the stovetop.
  2. Brown the Oyster blade in the oil with the onions and garlic.
  3. Add the carrots, celery and the rest of the ingredients except the mushrooms.
  4. Cook for approximately one hour, add the button mushrooms whole.
  5. Casserole is cooked when juice thickens and vegies and meat are tender and can be served with the potatoes cooked in the casserole or serve with rice or mashed potatoes.