Slow-braised Beef with Pulses
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Difficulty:
easy
Difficulty
Preparation:
6 h. 30 min.
Preparation
Ingredients
for
4
- For the oxtail
- 2 Tbsps sunflower oil
- 32 ozs Oxtail (cut into 4 large chunks)
- 1 ¼ cups Brown Lentils (soaked in water overnight then drained)
- 2 large carrots (peeled and sliced)
- 2 cups Beef stock
- 2 bay leaves
- 2 sprigs rosemary
- salt
- peppers
- To garnish
- 8 bay leaves
- 4 rosemary
Product recommendation
Suggested variation 1; remove the lentils from the dish and serve with cous cous instead.
Suggested variation 2; add some chopped tomatoes to the slow cooker about an hour before the oxtail is ready. Substitute the brown lentils for green lentils.
Preparation steps
1.
Heat the oil in a large frying pan set over a high heat until hot. Season the chunks of oxtail and seal in batches until golden brown in colour all over. Remove from the pan and reduce the heat.
2.
Add the carrot to the pan along with the bay leaves and rosemary. Saute for a couple of minutes before transferring to a slow cooker.
3.
Add the oxtail, stock and lentils and cook on a low setting for 6 hours.
4.
After 6 hours, remove the bay leaves and rosemary. Adjust the seasoning to taste.
5.
Spoon into serving bowls and garnish with fresh bay leaves and rosemary before serving.
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