Oxtail and Spinach Stew

By Sunday, January 17, 2016

I recently treated myself to a Crock Pot slow cooker and boy oh boy was it worth it! What I love about slow cookers is that you can really get the most out of cheap cuts of meat. I decided to use oxtail as it is packed full of fat, cartilage and marrow, giving the stew such amazing flavour. The spinach adds further depth to this stew and the honey and basil work together to help cut through the richness. The end result is a beautifully rich and flavoursome stew that has become a firm new favourite of mine for these cold winter evenings. 

You will need:

1 tin chopped tomatoes
1 litre beef stock
2 celery sticks, diced
2 carrots, diced
1 onion, diced
2 garlic cloves, minced
1 tbsp ghee/olive oil
250g spinach
1 tsp honey
6 large basil leaves, roughly chopped 
1 tsp nutmeg
1 tsp dried oregano
1/4 tsp cinnamon
salt and pepper

Begin by patting the oxtail dry and then toss each of the chunks in a plate of seasoned flour, giving them a light coating. Then, fry the chunks in a large pan with the ghee or olive oil until golden and crispy on all sides. 

Remove from the pan then add the celery, carrots, onion and garlic into the pan. Fry in the remaining fat for a few minutes until golden and cooked through. Then, add the nutmeg, oregano, cinnamon and plenty of seasoning and fry for a further minute or two until lovely and aromatic. Add the vegetables and oxtail into your slow cooker with the chopped tomatoes, stock, honey and salt and pepper. Stir well and place on a low heat for 7 1/2 hours until the oxtail is very tender. 

Remove the oxtail pieces from the stew and carefully peel the meat away from the bone. Discard the bones. Stir the meat pieces back through the mixture with the spinach and basil and cook for a further 30 minutes. Check the seasoning then serve either on its own or with some mash potato. Enjoy!  

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