Sue's Italian Stallion Stew
A delicious and hearty stew recipe from Sue Stoneman making great use of our Italian Stallion Rub!
Sue's Italian Stallion Oxtail Stew
Stew or Casserole? Whatever you call it, this tasty dish is for those cold days or nights when you want to dive into a big bowl of warming comfort food. Serve with good ol mash, jacket spuds or pasta to help soak up the delicious sauce and add some green veg for colour and crunch. Tastes even better warmed up the next day if there are any leftovers!
Ingredients
1.5kg Oxtail (cut into pieces)
2 tbsp plain flour
3 tbsp Italian Stallion rub
2 onions thinly sliced
2 garlic cloves finely chopped
2 carrots finely chopped
2 celery stalks finely chopped
2 bay leaves
4-5 sprigs of thyme
275ml red wine
500ml beef stock
2 tbsp tomato puree
Salt and pepper
Olive oil
butter
Parsley to serve
Method
Pat the oxtail pieces with a piece of kitchen paper. In a bowl put 2 tablespoons of plain flour and three tablespoons of Italian Stallion rub and mix well. Place the oxtail pieces into the flour mix to get the meat coated.
Set your bbq up for some direct grilling as you want a hot temperature to sear the meat. You will need a heavy based deep pan. Pour in some olive oil and knob of butter. Sear the meat on both sides and when brown, remove onto a plate. Add a little more oil and tip in the onions, garlic, carrots and celery. Cook for ten minutes until slightly softened and they have taken on a bit of colour. Add the oxtail back into the pan and put in the thyme sprigs, bay leaves, pour in the red wine, beef stock and add 2 tablespoons of tomato puree. Season with salt and pepper.
Change your bbq set up for indirect cooking and leave it to cook for 3-4 hours. Check during cooking time to give it a stir and add a little more liquid if necessary. The meat should be lovely and tender – falling off the bone - and the sauce should have thickened. You may wish to skim some of the fat off the top (this is easier to do if you let it go cold once cooked) or just mix it all in to enrich the sauce. Sprinkle with chopped parsley.