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Oxtail Stew with Celeriac and Potato Gratin

  • 6servings
  • 195minutes

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/3kg (3 lb) lean oxtail pieces

  2. 30ml (2 tbsp) plain flour mixed with

  3. 10ml/2tsp Jerk seasoning

  4. salt and freshly milled black pepper

  5. 45ml (3 tbsp) sunflower oil

  6. 1 large onion, peeled and sliced

  7. 600ml (1 pint) stout or brown ale

  8. 300ml (1/2 pint) good, hot beef stock

  9. 25g (1 oz) good, dark plain chocolate (at least 70% cocoa solids)

  10. 2 fresh bay leaves

  11. 1 bouquet garni

  12. 1 small butternut squash or pumpkin (about 450g/1lb), peeled and roughly cubed

  13. 100g baby spinach leaves, rinsed

  14. For the Celeriac and Potato Gratin:

  15. 450g (1 lb) celeriac, peeled, thinly sliced and par-boiled for 450g (1 lb) potatoes, peeled, thinly sliced and par-boiled for 5 minutes

  16. 1 large garlic clove, peeled and finely chopped

  17. 600ml (1 pint) hot double cream

  18. 25g (1 oz) grated cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 170 C / Gas mark 3.

  2. Mix the flour and seasonings in a large plastic food bag. Toss the oxtail pieces in the seasoned flour.

  3. Meanwhile, heat the oil in a large pan and cook the oxtail for 4-5 minutes until brown. Transfer to a large ovenproof casserole dish.

  4. In the same frying pan, cook the onion for 2-3 minutes until soft then transfer to the casserole dish. Add the remaining ingredients except the squash or pumpkin and spinach.

  5. Bring to the boil, cover and cook in the oven for 3-3½ hours.

  6. To prepare the gratin, grease a large ovenproof gratin dish. Arrange a layer of celeriac and potato slices with the garlic into the dish. Repeat until all the celeriac and potatoes are used up. Pour over the cream, sprinkle over the cheese and bake for 40-45 minutes.

  7. Forty minutes before the end of cooking add the squash or pumpkin. Return to the oven for the remainder of the cooking time. Remove the casserole and add the spinach, Serve the stew with the gratin.

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