Oxtail with giant couscous

Course Main Course

Keyword oxtail

Prep Time 5

Cook Time 3

Total Time 3 5

Servings 6 people

Cost £

1 - 1.5 kg grass-fed oxtail
2 onions, diced
2 celery sticks, diced
2 garlic cloves, minced
2 - 3 tbsp tomato paste or 1 x packet rich tomato soup
1 ltr beef stock
green vegetables of your choice - frozen broad beans, fresh courgette, mange tout, etc)
fresh mint, a handful for the stew + extra for garnish

In a casserole dish on the hob, brown the oxtail in a little of oil. Don't overcrowd so do in batches if you need to. Remove to a plate.
Add the onion, celery and garlic and toss together in the hot casserole dish.
Next, add the tomato paste and half the stock to the dish and cover. Simmer on top of the hob for 2 - 3 hours or until the meat falls from the bones. Be patient.
Take the meat out of the sauce and when cool enough to handle, pull the meat from the bones, discarding excess fat and bones.
Allow the sauce to sit (this will allow the fat to rise to the top, so it can be skimmed off) while preparing vegetables.
Skim any excess fat, then bring to a simmer and add the vegetables for 3 mins or until cooked.
Return the meat to the casserole dish with a 1/2 a handful of chopped mint.
Warm through and serve with a scattering of fresh mint,
Notes:
Note: You could do Step 1 – 3 (Brown, Simmer, Prepare) the day before and place in the fridge to let the flavours enhance. Then the next day, you simply re-heat and cook the greens and gnocchi to serve.