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 | ||
| 2-3 tbs canola oil | ||
| 10 cups beef stock | ||
| 2 tbs tomato paste | ||
| 1 tbs dried mixed herbs | ||
| kosher salt and black pepper to taste | ||
| 1/2 cup red lentils |
This technique will give you deliciously tender meat and wonderfully savory highlights with the flavors of tender oxtails, carrots, parsnips and onions.
Directions:
- Trim the fat from the oxtail, then toss the chunks in seasoned flour to coat evenly.
- cut the carrots and parsnips into large fingers, then cut the onions into chunks.
- Heat a little oil en each of two large flameproof casserole’s and brown the oxtail pieces, in batches on all sides. Remove with a slotted spoon.
- Add the vegetables to the casseroles and brown lightly, then remove.
- Add the stock, tomato paste, mixed herbs and seasonings.
- Bring to a boil and add the meat and then the vegetables.
- Cover the pots tightly and cook in a preheated 325 degree oven for about 2 hours.
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