Oxtail Casserole
A tender Oxtail Casserole, thickened with Royco® Oxtail Soup. This hearty dish can be enjoyed all year round, but is especially loved in winter.
Vegetarian
Replace the beef oxtail with a mix of whole mushrooms and the suggest soup with Royco® Brown Onion Soup to create a vegetarian casserole.
Family Friendly
This slow-cooked casserole is the perfect dish for quality family time. Dust off the boardgames while the oxtail cooks to perfection.
Ingredients
- 850 g oxtail, cut into joints
- 15 ml oil
- 6 pickling onions, peeled
- 150 ml red wine
- 1 cloves garlic, crushed
- 5 ml parsley, chopped (2ml dried)
- 5 ml rosemary, chopped (2 ml dried)
- 6 baby carrots, peeled
- 300 g mushrooms, quartered
- 4 baby potatoes, peeled
- 1 packet Rocyo® Rich Oxtail Packet Soup
- 100 ml frozen peas
Method
- Preheat the oven to 160ºC
- Brown the oxtail in batches, in hot oil, in a small casserole.
- Then brown the pickling onions, set aside.
- Return the oxtail to the casserole, add the red wine, garlic, parsley, rosemary and aprox. 800ml water, the oxtail must be completely submerged in liquid. Cover casserole and place in the oven for 1 hour.
- Add the pickling onions, carrots, mushrooms and potatoes and cook for another 45 minutes.
- Mix the Royco® Rich Oxtail Soup with 300ml water. Add to the casserole with the peas. Simmer uncovered for 10 minutes.