Oxtails in cider with mash
Slow cooked beef and lamb are my favorite way to eat red meat.
My recipe for oxtail in cider came about when i had used all the red wine the night
before with friends (you know who you are) The only alcohol left in the fridge was
cider the meal was one of the best i had had so here goes…try it you wont be disappointed!
Ingredients (two people)
Oxtail 4
Cider 250ml heated before adding to casserole dish
Beef stock/Chicken stock 200ml heated before adding to casserole dish
onion one sliced
shallots 4-6 large type
Mushrooms 6-8 whole
Carrots optional
garlic 3-4 cloves
Tomato Puree tsp
Thyme fresh if possible if not use dried
parsley fresh
flour 3 tbs
Oil for frying
salt & pepper.
Potatoes,milk and butter for the mash.
Preheat your oven (150 fan)
You will need a casserole dish large enough to hold all the ingredients.
Put the flour in a shallow dish add some salt and pepper and coat the oxtails
Fry the Oxtails to seal them on all sides and transfer to the casserole dish.
Using a clean pan fry the onion, shallots and mushrooms and
transfer to the casserole dish sprinkle a tablespoon of the flour over the dish.
Heat the cider and stock and add to the dish also adding the thyme and parsley.
Cover the casserole dish and cook for 3-4 hours.
Boil the potatoes when cooked, add the butter mash add salt & white pepper to taste add the milk and mix with a metal spoon.
Dish the oxtails into a large bowl plate add your mash.
ENJOY!
My recipe for oxtail in cider came about when i had used all the red wine the night
before with friends (you know who you are) The only alcohol left in the fridge was
cider the meal was one of the best i had had so here goes…try it you wont be disappointed!
Ingredients (two people)
Oxtail 4
Cider 250ml heated before adding to casserole dish
Beef stock/Chicken stock 200ml heated before adding to casserole dish
onion one sliced
shallots 4-6 large type
Mushrooms 6-8 whole
Carrots optional
garlic 3-4 cloves
Tomato Puree tsp
Thyme fresh if possible if not use dried
parsley fresh
flour 3 tbs
Oil for frying
salt & pepper.
Potatoes,milk and butter for the mash.
Preheat your oven (150 fan)
You will need a casserole dish large enough to hold all the ingredients.
Put the flour in a shallow dish add some salt and pepper and coat the oxtails
Fry the Oxtails to seal them on all sides and transfer to the casserole dish.
Using a clean pan fry the onion, shallots and mushrooms and
transfer to the casserole dish sprinkle a tablespoon of the flour over the dish.
Heat the cider and stock and add to the dish also adding the thyme and parsley.
Cover the casserole dish and cook for 3-4 hours.
Boil the potatoes when cooked, add the butter mash add salt & white pepper to taste add the milk and mix with a metal spoon.
Dish the oxtails into a large bowl plate add your mash.
ENJOY!
