BEEF OXTAIL STEW WITH BEER AND NEW POTATOES
Oxtail is an underappreciated piece of meat, but if cooked correctly it becomes tender, healthy and very tasty. It is ideal for soups and stews, which is why we offer this tasty recipe perfect for a delicious lunch.
The oxtail should be cooked over a low heat, in the oven or in a pressure cooker.
Ingredients:
850 g beef oxtail, defatted
2 medium onions
200 ml tomato juice
1 tbsp tomato paste
200 ml blonde beer
100 ml water/sauce
1 tbsp olive oil
1/2 tsp ground cumin
salt and pepper
thyme and parsley
500 g small new potatoes
200 g thin carrots
1 tbsp starch (optional)
Method of preparation:
The recipe we propose to you, oxtail with beer and new potatoes, is cooked on the multicooker. All operations were done using the frying function and the steam cooking function at the highest pressure. This shortened the cooking time by 4 times compared to a traditional cooking on the flame or in the oven.
Portioned beef tail seasoned with salt, pepper and cumin, fry in olive oil and brown on all sides for a few minutes.
Add chopped onion and minced garlic and sauté about 2-3 min until onion begins to soften.
Add tomato juice, tomato paste, bay leaf, thyme sprig, beer and water.
Bring to a boil then cover and set the steam pressure cooking program for 45 min.
After the time has elapsed, remove the pressure and open the lid.
Degrease if necessary then add the carrots and new potatoes, put the lid on and cook for a further 20 min under steam pressure.
Remove the lid, add the starch dissolved in a little water and give everything another boil. The starch is added only if the food is juicier and to give consistency to the sauce.
Beef oxtail with beer and new potatoes is ready when the meat is tender and easily falls off the bone. Eat warm with toast and a seasonal salad.
➤ Recipe created by the Bucătăresele Vesele, thank you!
➤ Premium Angus Beef oxtail can be found in YOUR PACK.
➤ Premiumangus.co.uk wishes you a good meal!
