hello. is it meat you're lookin' for?

Hello. So tonight's dish is perhaps a little extravagant for the average student cook, but we thought we'd get a little excessive and splurge out on this dish. We pretty much created our own recipe for this meal, and it turned out pretty darn spectacular. The oxtail will take time to reach optimum deliciousness, but persevere, it is well worth the wait.

I think we can go as far as to describe this meaty wonder as sublime. 

Feast your soul on this luscious wonder. 

hearty oxtail stew

slow-cooked with carrots & button mushrooms, nestled in a bed of cauli-rice

[feeds four]

1kg oxtail 

4 small onions, halved

4 carrots, peeled and cut into chunky blocks

4 leeks, cut into chucky blocks

3 stalks celery, cut into chunky blocks

125g mushrooms

1 teaspoon garlic

3 tablespoons olive oil

2 cups beef stock

2 cups red wine

1 can chopped tomato

1 teaspoon fresh thyme leaves

1 1/2 heads cauliflower, grated 

6 small onions, grated or chopped finely

1/2 teaspoon garlic

butter 

place the baking dish with the olive oil into the oven and preheat to 200 degrees celsius

once the oven has reached temperature, place the oxtail, onions and garlic into the baking dish

leave the meat to brown for about 20 minutes 

while the meat is browning, combine the beef stock, red wine, chopped tomato and thyme in mixing jug

 once the meat has browned, add the carrots, leeks, celery, mushrooms and liquid mixture to the oxtail

cover the baking dish with tinfoil - sealing the oxtail as well as you can

reduce the oven temperature to 150 degrees celcius and bake for a further 4 hours

check the meat every 30 minutes from this point onwards

the oxtail is perfectly cooked once the meat is falling from the bone

for the cauli-rice, fry the garlic in the butter on a high heat

add the onions and fry until they begin to brown

add the grated cauliflower, and fry for a further 10 minutes until soft but not squishy

remove from the heat and serve with your oxtail

devour. 

happy fooding!