Braised Oxtail & Kidney

Braised Oxtail & Kidney
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A yummy economical meaty stew that goes a long way and is great with dumplings, as a pie filling or just in a bowl with some crusty bread.

Oxtail & Kidney Stew

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: medium
  • Recipe type: Main

Ingredients:

  • 1 oxtail cut into slices
  • 6 prepared lamb kidneys cut in half
  • 4 tbsp flour mixed with salt and black pepper
  • oil
  • 2 onions sliced
  • 1/2 bottle red wine
  • 1 pint beef stock
  • 2 tbsp tomato puree
  • pinch dried thyme
  • 2 tsp sugar
  • 2 bay leaves
  • 4 large carrots thickly sliced

Directions:

  1. Toss the oxtail and kidneys in the seasoned flour
  2. Fry the meat in hot oil in a large heavy bottomed pan until they are browned
  3. Remove the meat from the pan and then fry the onions in the pan until they start to go brown then add the meat back into the pan.
  4. Add the wine, stock and the rest of the ingredients except the carrots. Bring to the boil and then simmer very gently for 2 hours.
  5. Add the carrots and then bring back to the boil and simmer for a further hour stirring occasionally.
  6. Check that the meat is falling off the oxtail, if not cook for a further 30 minutes.
  7. This tastes even better the next day after it has been stored in the fridge.

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