Recently there was campaign on this pretty leek in our store, so we bought a few of them. And of course, one of them had to be used with our favorite meat, the oxtail, in a stew! A simple one with only allspice and bay leaves as seasoning together with the leek and a red onion.
The stew was served with kale, radishes and a mash of turnip and swede. Vegetables of the season!
Oxtail is our favorite meat, it’s so tender and the bones gives a lovely gelatinous broth afterwards. Let’s share one way to cook it! Use organic ingredients for the best taste.
Oxtail stew with root vegetables
Oxtail from the butcher
Salt & pepper
Apple cider vinegar
Chop the veggies and garlic and place in the bottom of a pot that can fit into the oven. Not all the celeriac may fit, but that’s fine. We prefer our Schlemmertopf clay pot. Add the oxtail on top, add the seasoning and sprinkle with some apple cider vinegar.
Put the lid on the pot and leave in the oven at 175°C for a couple of hours. When finished, remove the veggies and the dripping into a saucepan together with the celeriac that didn’t fit into the pot. Cook until the fresh celeriac is soft and than mash slightly with a blender.
With this recipe I also share one of my “secret ingredient” things; green pepper together with cardamom seeds! You need to try it!
Enjoy your meal and don’t forget to save the bones for a bone broth!