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Slow cooked oxtail and gnocchi

Nov 5, 2012   //   by . Recipe section Recipes  //  No Comments

Comfort food doesn’t have to be bland. If you have the time this Italian winter warmer makes dark days worth looking forward to.

Slow cooked oxtail and gnocchi

By Grigor Published: November 5, 2012

  • Makes: 6-8 Servings
  • Prep: 20 mins mins
  • Cook: 5 hrs 0 min
  • Ready In: 5 hrs 20 mins

Comfort food doesn't have to be bland. If you have the time this Italian winter warmer makes dark days worth looking forward to.

Ingredients

Instructions

  1. In an ovenproof casserole pot heat the olive oil and brown the oxtail on all sides.
  2. Add the leak, carrot, celery and onion to the casserole pot and soften until the onion is translucent. Do not burn!!
  3. Add your wine, crushed spices, chilli, cinammon, tinned tomatoes and tomato puree. Add enough of the water to make sure the meat is covered by the sauce and cover
  4. Put the covered casserole pot in a pre-heated oven at 150oC for 4 and a half hours or until the meat is falling off the bone.
  5. Remove the pot from the oven and extract the meat chunks. When cooled shred the meat from the bone and add back into the pot bone free.
  6. Add the oregano leaves to the pot and simmer for 15 minutes on a hob. then taste and season as necessary.
  7. Simultaneously cook your gnocchi per the instructions on the packet. Serve with a generous ladelful of the oxtail stew and some grated parmesan
  8. As a garnish fry your sage leaves in the butter and lay a few on each portion of the stew.

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