English Oxtail Stew

With  Winter weather its nice to have a comfrting stew like this to eat which is easy to prepare.

Ingredients

2 Kg of Oxtail
Flour
2-3 Onions roughly sliced
200gs of Carrots roughly  chopped
1 Turnip chopped
Bouquet Garni
1 litre of Beef stock
Fresh Parsely to Garnish
1 Tablespoon of Pearl Barley

Method

1) Trim the Oxtail of excess Fat and then Dip in Flour
2) Brown in the pan and remove to casserole pot or slow cooked
3) Add the Stock and Vegetables and even cook all day on a slow cooked or for at least 3 hrs  in an oven at 180 oC
4) About 30 minutes before  its complet add the pearl barley this will thicken the sauce up and garnish with Parsley.
5) If you re-heat it the next day the stew will be even better. Enjoy


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