Slow cooked oxtail
For the launch of the monthly Wickedfood cooking School singles cooking class evening we cooked this delicious oxtail stew. We trimmed most of the fat off the meat, then made the dish in our brand new pressure cooker which worked a real treat, the meat being succulently tender, and the gravy thick, after one hour of cooking.
Ideal winter comfort food, with a rich red wine gravy. To get the most out of this dish it should be cooked in a very slow oven for a least two hours, or alternatively cook in a pressure cooker for one hour – if cooking in a pressure cooker, do not add any additional water.
1kg (3 pieces per person) oxtail, jointed
Salt and pepper
Flour for dusting
Oil for frying
1 large onion, peeled and chopped
2 carrots, chopped
3 stalks celery, chopped
1 clove garlic, peeled and chopped
1 small bunch parsley, chopped
2 cups red wine
1 tin chopped tomatoes
1 tin water
Salt and pepper
Sugar to taste
2 T white onion or mushroom soup powder
1/4 cup red wine
- Preheat the oven 180° C.
- Season the oxtail with salt and pepper and then dust with flour.
- Heat a large casserole (or pressure cooker), that will later hold all the meat. Add the onions, carrots and celery, and fry over medium heat for 5 minutes, stirring continuously, so as not to burn.
- Add the garlic and parsley and fry for a further 5 minutes. Remove and set aside.
- Add a little more oil to the casserole, heat and fry the oxtail in batches until well browned.
- Add the wine and deglaze the pot, return the vegetables, add the tomatoes and water (no water if using a pressure cooker, but rather add the soup powder mixed with the remaining wine), and season with salt, pepper and sugar to taste.
- Bring to the boil, cover and place in the preheated oven. Turn the meat every 30 minutes, and top up with a little water if the dish seems to be drying out. Cook for 2 to 21/2 hours, or until the meat is very tender and starts to fall off the bone, (if using a pressure cooker, cook at high pressure for 1 hour). At this stage the dish can be allowed to cool and kept in the fridge for up to 4 days.
- Dissolve the soup powder in the red wine and stir into the cooking juices. Simmer until a thick gravy is reached. Serve with mashed potatoes.
Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.