Slow cooker oxtail stew

We received a Kenwood slow cooker as a wedding gift a year ago, and although I’m really keen on using it more often I find that there aren’t many recipes available. My first attempt at slow cooking, coq au vin, wasn’t exactly a success… the chicken turned out to be dry and the whole thing too watery. That was a recipe directly out of the kenwood slow cooker recipe book… This time was different. We bought fresh oxtail, which was really well-priced from our favourite butcher. We also picked up some lovely fresh veggies. I looked up a recipe or two on Google, read through a few of my mom-in-law’s potjiekos recipes before beginning… and best of all spent the entire day fussing over the pot, pouring as much love in as possible!
Preparation is key with this recipe… What’s nice is that you can prepare the veggies while the meat is cooking and wash up everything before you even need to add the “hard” vegetables (carrots and potatoes). We also suggest starting this early! I started cooking at 9 (the start of the 3 hour meat cooking period) and only finished by 5.

oxtail stew 2

Ingredients:

1 or 1.5kg Oxtail (we used 0.7kg, which was not really enough for 4 people)
Butter for sauteing
2 beef stock cubes
1 litre boiling water (maybe less? – I’m not sure how the food to liquid ratio works yet, but perhaps there will be less liquid at the end if less water is added in the beginning. However, I don’t know whether this affects the ability of the meat and veggies to cook or not…)

2 dried bay leaves (I added about 4)
1 tsp fresh thyme (I love fresh herbs from my herb garden so usually just chuck in a whole lot according to how I feel)
1 tsp fresh rosemary (ditto for rosemary, my favourite herb)
1 tsp ground black peppercorns

2 cloves of garlic (I added 4 small cloves, whole)
3 large potatoes
4 medium carrots
1 cup red wine
1 onion
1 red or green pepper

A pack of assorted baby marrows (e.g. patti-pans, courgettes, etc.)
1 punnet button mushrooms
Maizena mixed with a little red wine for thickening the stew

Method:

Add the bay leaves, thyme, rosemary, ground black pepper, and garlic to the slow cooker.
Fry the oxtail in some butter until well-browned on all sides.
Dissolve the stock cubes in the boiling water and add to the pan. Bring to a boil.
Add the oxtail & broth to the slow cooker.
Turn the slow cooker on to High.
Simmer for 3 hours.
Wash the potatoes and cut them into small chunks (about 1/8ths)
Wash the carrots and cut them into slices or dice them.
Add the potatoes, carrots, and wine to the slow cooker pot.
Continue simmering on high for about 2.5 hours (hopefully softish by now).
Chop up the onion and saute in some butter until clear and soft. Add to the pot.
Chop the baby marrows.
Clean the mushrooms with a damp cloth.
Add the marrows and mushrooms (whole) to the pot. There is no need to stir them in, don’t worry if they are not covered with liquid.
Simmer for 1.5 hours on High.
Remove the lid and add the maizena mixture to the pot (enough to thicken the amount of liquid in the pot).
Season with salt according to taste.
Simmer on High with the lid off until the sauce is thickened – anything from 30 min to 1 hour. The meat should be falling off the bone by now.
Serve with rice or some chunky crusty bread.

Leave a Reply