Oxtail and Lentil Casserole


5 lbs oxtail, cut up
1/4 cup seasoned flour
1 lb carrots, peeled
1 lb parsnips, peeled
1 lb onions, peeled
2-3 tbs oil
10 cups beef stock
2 tbs tomato paste
1 tbs dry mixed herbs
kosher salt and black pepper to taste
1/2 cup red lentils
  • Toss the chunks of oxtail in seasoned flour to coat evenly. Shake off excess.
  • Cut carrots and parsnips into large fingers and cut the onions into chunks.
  • Heat a little oil in each of two large flameproof casserole’s and brown the oxtail pieces, in batches on all sides. Season with a little salt and pepper.Remove with a slotted spoon.
  • Add the vegetables to the casserole and brown lightly, then remove.
  • Add the stock, tomato paste, dried mixed herbs then season with salt and pepper.
  • Bring to a boil then add the meat back.
  • Cover the casserole and cook in a preheated 325 degree oven for about 2 hours.
  • Stir in the lentils, re-cover and cook until the meat is very tender. About 1 hour more.
  • Cool the casserole, the refrigerate overnight.
  • Slim off all the fat on the surface and reheat on top of the stove.
  • Taste and adjust the seasonings.




20 min


2 min


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