Slow Cooker Soup Recipes Jamie Oliver

Slow Cooker Oxtail Stew image

Slow-cooked decadent oxtail is cooked to perfection in this rich and hearty stew. Leave out the potatoes and serve over rice if desired.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Stews Beef

Time 8h20m

Yield 12

Number Of Ingredients 16

Ingredients

Steps:

Heat oil in a large skillet over medium-high heat. Cook oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.
Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
Ladle into bowls and season with salt and pepper.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 18.3 g, Cholesterol 62.4 mg, Fat 9.1 g, Fiber 3.5 g, Protein 20.8 g, SaturatedFat 3.4 g, Sodium 428 mg, Sugar 4.7 g

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2016-02-04 · Preheat the oven to 200ºC/gas 6. Season the flour with sea salt and black pepper, then use it to dredge the oxtail till well coated. Shake off the excess flour and …
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Preheat the oven to 200ºC/gas 6. Season the flour with sea salt and black pepper, then use it to dredge the oxtail till well coated.
Peel and finely slice the garlic, then peel and grate the ginger.Heat 2 tablespoons of oil in a large shallow frying pan over a medium-low heat and gently cook the shallots and garlic until fragrant but not coloured.
Transfer to a large ovenproof dish and set aside.Heat 2 to 3 tablespoons more oil to the same pan on a medium-high heat and brown the oxtail all over, in batches if necessary.

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