Not every meal should be a 30 minute meal, some need to be cooked low and slow so that robust flavors can develop to make every mouthful a sumptuous unforgettable experience. Oxtail is perfect for this type of cooking.
For this recipe you'll need;
1 Large Can of Diced Tomatoes
Chopped Onions, Celery and Carrots
Whole Dried Chillis
3 Cloves of Garlic - Minced
3 Cups Beef Stock
Salt and Pepper
Set your oven to 300F to pre-heat.
Pour a little oil into your dutch oven to cover the base. Season oxtail and brown meat until you get a good sear on it. Do not crowd the pot.
Take out the meat and add chopped onions, celery and carrots into the pot and sautee for 3 minutes until they have softened down.
Deglaze the pot with about 2 cups of vermouth.
Reintroduce the meat into the pot.
Side note: I absolutely love The Gourmet Collection brand of spices!!!
Add chillis, fresh thyme, garlic, diced tomatoes and beef stock. Stir to mix properly.
Cover dutch oven and transfer into the oven and allow to cook for 3.5 - 4 hours.
For the last 30 minutes, allow the stew to cook with the cover off.
Serve up and enjoy the fall off the bone goodness.