Rosemary and Beef Stew
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
3 h. 30 min.
Preparation
Ingredients
for
- Ingredients
- 3 Tbsps Oil
- 2 carrots (finely chopped)
- 1 stick Celery (finely chopped)
- 3 bay leaves
- 1 Tbsp chopped rosemary
- 3 cloves garlic cloves (finely chopped)
- 34 ozs Oxtail
- salt
- peppers
- 2 Tbsps tomato puree
- 3 cups Red wine
- To garnish
- rosemary
Preparation steps
1.
Heat the oil in a large heavy-based pan. Add the onions, carrots, celery, bay leaves, rosemary and garlic and cook very gently for 15 minutes until the vegetables are tender.
2.
Season the oxtail well and add to the vegetables with the tomato puree and wine. Bring to a boil, then cover and reduce the heat and cook very gently for 3 hours, until the meat is falling off the bone and the sauce is glossy.
3.
Remove the meat from the pan and set aside to cool slightly. Remove the bay leaves.
4.
Remove the meat from the bones, discard the bones and return the meat to the pan. Season to taste with salt and pepper and serve with boiled rice. Garnish with rosemary.
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