Three Ways with Slow-Cooked Oxtail | Jamie Oliver

Name: Three Ways with Slow-Cooked Oxtail | Jamie Oliver
Ingredients: 2.5 kg oxtail; black pepper; sea salt; oil; carrot; celery; 2 ks leek; 3 garlic; rosemary; thyme; bay leaf; 2 PL flour; 280 ml porter beer; 2 ks canned tomatoes; water; 1 PL Worcestershire sauce; pappardelle pasta; parmesan; mashed potatoes; kale

#oxtail#pappardelle#parmesan#mashed potatoes#Jamie Oliver

Discover three comforting dishes featuring tender slow-cooked oxtail: a rich stew, creamy mashed potato accompaniment, and a flavorful pasta sauce. Each variation highlights deep, hearty flavors developed through slow braising and simple ingredients.

Ingredients extracted via AI

2.5 kg oxtailblack peppersea saltoilcarrotcelery2 ks leek3 garlicrosemarythymebay leaf2 PL flour280 ml porter beer2 ks canned tomatoeswater1 PL Worcestershire saucepappardelle pastaparmesanmashed potatoeskale

Procedure generated via AI

Preheat the oven to full temperature and place a baking tray inside to heat up.
Pat dry 2.5 kg of oxtails, then generously season with sea salt and black pepper. Roast them on the hot baking tray in the oven for about 20 minutes until golden brown.
Chop the carrots, celery, and two large leeks. Mince 3 to 4 garlic cloves. Add these to a large pot with 2 tablespoons of olive oil, season with salt and pepper, then add fresh rosemary, thyme, and a bay leaf. Cook for about 10 more minutes to soften the vegetables.
Once the oxtails are roasted, sprinkle 2 heaped tablespoons of flour over them in the pot to catch any remaining fat.
Pour in approximately 280 ml of porter beer, stirring well to loosen the caramelized bits from the bottom of the pot.
Add two cans of chopped tomatoes, which will break down during the long cooking process.
Transfer the roasted oxtails into the pot, then add enough water to cover the meat completely.
Cover the pot and slowly braise in the oven at 150°C (300°F) for 5 to 6 hours.
After cooking, let the meat cool slightly, then carefully remove it from the bones by hand.
Taste the meat and season further with salt and about one tablespoon of Worcestershire sauce.