The Larkhall Village Kitchen – Stewed Oxtail
Tuesday, March 1, 2011 17:57The column that puts creativity back into cooking with the majority of ingredients sourced from Larkhall Shops, gardens or allotments. This month recipe is Stewed Oxtail.
Ingredients:
1 large oxtail; 4 cloves; 1 large onion; 2 large carrots;
1/2 teaspoon cayenne pepper; 1oz. flour mixed with 1oz. butter; chopped parsley; salt to taste
Method:
Cut the tail into pieces (or ask your Larkhall butcher to do it for you).
Place in a large pan and cover with water, bring it to the boil.
Skim it well as the scum rises and then add the onion with the cloves stuck in it, the sliced carrots, cayenne, salt and bring back to the boil. Allow to simmer for 2 hours until the meat is tender.
Remove the meat and vegetables and keep warm on a serving dish. Add the flour and butter mixture in pieces and cook until it thickens. Pour over the meat and sprinkle on the parsley.
Make sure that all the cloves have been removed.
If you are feeling really adventurous, then use a fresh hot green chilli pepper (or two) instead of the cayenne.
