Oxtail and Vegetable Stew
Heating time: 3-4 hours
Heating temperature: 160`c
Heating mode: OvenDownload PDF
Ingredients (12 portions)
| Amount | Measure | Name |
|---|---|---|
| 200.00 | g | Flour, white |
| 90.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 50.00 | ml | Oil, Sunflower |
| 5.00 | g | Garlic |
| 450.00 | g | Onions |
| 720.00 | g | Tomatoes |
| 350.00 | ml | Water |
| 50.00 | g | KNORR Oxtail Soup 4 x 27L |
| Robertsons Atlantic Sea Salt and Black Pepper to taste | ||
| 1.00 | g | ROBERTSONS Cayenne Pepper 6 x 800g |
Preparation
1. Trim oxtial of excess fat and sinew and cut into 3cm pieces.
2. Combine salt, pepper and flour in a bowl and toss oxtail in it.
3. Heat half thr Marvello and oil in a pan and cook oxtail in small batches over meduim heat until browned.
4. Drain and trasnfer to a 4lt capacity dish
5. Heat the remaining Marvello and cook onion and garlic over medium heat until tender.
6. Add the tomatoes, oxtail soup and water and simmer for 10 minutes.
7. Pour over oxtail, cover and bake at 160`c for 3 hours or until oxtail is tender.
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