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Braised Ox tail in a slo-cooker

Submitted by nannyogg 11 June 2009

With mash and veg

 
 
 
 

Ingredients

2 tbsp sunflour oil, 4 oz streaky bacon, 1 large onion finely sliced, 8 oz carrots thinly sliced, 2 lb oxtail joints, Seasoned flour, 1pt. beef stock, bouquet garni, 1 tbsp. redcurrant jelly ( optional )

Method

pre heat slo-cooker on high.
heat oil in a large pan and saute the bacon, onion, carrots gently 3-4 mins. Transfer to slo-cooker. Coat the oxtails with the seasoned flour, and using the same pan brown them on all sides. Stir in the beef stock and add bouquet garni. Bring to the boil, transfer to slo-cooker, stir well. Cook on low for 8-10 hours. Just before serving, stir well, remove bouquet garni, add the red currant jelly
( optional )

Recipe images are not uploaded yet.

 
 

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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