Keyword crowd pleaser, family meals, gnocchi, low and slow, oxtail, slow cooking, stew
Prep Time 15 minutesminutes
Cook Time 1 hourhour45 minutesminutes
Total Time 2 hourshours
Servings 4people
Cost £
Equipment
Casserole dish
Ingredients
850gquality oxtail
1onion, diced
2tspgarlic, minced
1packet of rich tomato soup (appro 45g)
5cupslight beef stock
500gfrozen peas, broad beans, edamame (or whatever greens you can find)
400ggnocchi
1cup finely chopped celery leaves and/or stalks
2tbsp chopped fresh mint
Instructions
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.Add the onion and garlic and toss together in the hot casserole dish.
Next, add the tomato soup and half the stock to the dish and cover. Simmer on top of the hob for 1½-2 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 the beans and gnocchi.
Blanch the green for 2-3 minutes in boiling water. Cook the gnocchi in boiling salted water, 3-5 mins. Drain.
Now, return the meat to the casserole dish along with the greens, gnocchi, remaining stock, celery and mint. Warm through and serve.
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.Recipe inspired by: Good food made simple