We all know that I love cooking!
I live it, breathe it, dream it!
Absolutely any recipe created, and the ones still to be discovered, have been made, tweaked, and created by me to ensure that Callum has a never ending supply of safe meals.
This recipe immediately became one that I made safe. I just had to get it to work, and the results were amazing. The whole family loved it!
That little cut of meat that most people tend to ignore, in spite of it being so packed full of flavour, it’s practically dripping with it!
With just a little patience, love and attention, you can create a dish worthy of a king. It really does taste that good!!
You will also have enough left over to create an equally amazing tasting soup by adding more liquid and then blending until smooth.
The original recipe came from Jamie Oliver, but I have tweaked and changed a few aspects to make it totally safe for little dude.
You will need:
- 2kg oxtail – chopped into chunks (important as it won’t fit in the casserole pot otherwise!)
- 1 tbsp olive oil
- 2 leeks – washed, cut lengthways and then chopped into chunks
- 2 sticks of celery – washed, cut lengthways and then chopped into chunks
- 3-4 carrots – peeled and chopped into chunks
- Handful of chopped thyme
- Handful of chopped rosemary
- 1 heaped tbsp plain flour (I used Dove’s gluten free plain flour)
- 700g ‘nomato’ sauce
- 300ml red wine
- 900ml beef stock
- 2 bay leaves
Preheat the oven to 220c/ 425f.
Add the oxtail to a large roasting tin, drizzle with olive oil and place in the oven to roast for around 20-25 minutes.
While the oxtail is roasting, add the olive oil, leeks, celery, carrots, thyme and rosemary to a large ovenproof casserole pot. Gently fry over a medium heat for 15-20 minutes, until the vegetables soften, remembering to stir regularly.
Remove the oxtail from the oven, and reduce the temperature to 170c/340f.
Add the flour to the vegetables, and stir well to ensure everything is well coated with the flour. Then pour in the nomato sauce, and wine, and add the bay leaves. Stir really well.
Place the oxtail and the juices in the roasting tin into the casserole pot, and then pour over the beef stock.
Turn the heat up and bring to the boil, stirring regularly.
Remove from the heat, put the lid on, and place in the oven for around 5hrs, stirring occasionally.
Remove from the oven, and leave to cool for 15 minutes or so, and then using rubber gloves, pull out all the bones. The meat should just fall off the bones with no struggle.
Season to taste and stir well before serving.