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Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of a beef animal. Formerly, it referred only to the tail of an ox, a castrated bull. The oxtail of a steer typically weighs 2 to 4 lbs. (1-1.8 kg) and is skinned and cut into short lengths for sale. Oxtail is a bony, gelatinous meat, and is usually slow-cooked, often stewed or braised. It is a good stock base for a soup. Oxtail is the main ingredient of the Italian dish coda alla vaccinara. It is a popular flavour for powder, instant and premade canned soups in the United Kingdom and Ireland. Oxtail Stew is a favourite British dish, often taking several hours to cook in order to tenderize the oxtail.

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OXTAIL STEW

Ox tail is a very fatty meat and it is better to prepare the stew in advance and allow it to stand overnight. This gives time for the fat to harden and be removed before the stew is reheated and served. The flavour also has time to develop.

1kg ox tail

1 onion, chopped

2 cloves garlic, crushed

2 celery sticks, chopped

2 carrots, peeled and sliced

1 sprig rosemary

2 sprigs thyme

2 bay leaves

butter for frying

flour

salt and pepper

cornflour to thicken sauce

Wash and dry the meat. Mix the flour, salt and pepper and roll the meat in it. Heat the butter in a big saucepan and brown the onions and celery in it. Add the garlic after 2 minutes. Remove the onion mix from the pan and brown the meat. Add the onions mix and enough water to cover the meat. Add the thyme, rosemary and bay leaves. Cover and let it simmer slowly for 4 to 5 hours until the meat is tender. Add the carrots one hour before the the meat is ready.

Allow the stew to cool overnight. Remove the fat and thicken the sauce before serving it with rice.

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