Oxtail and Lentil Casserole
Ingredients
| 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 |
Directions:
- 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.
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