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Slow Cooker Recipes > Beef Recipes

Slow Cooker Recipe

Braised Oxtail with Port

Braised Oxtail with Port

Braised Oxtail with Port is rated 3.5 / 5 based on 26 votes.

Print Recipe

Preparation time:
Slow Cooker Size 3.5L+
Serves: 4
Cooking time:

Slow cooked the braise oxtail with port is so tender, the meat will fall off the bone.

Ingredients

  • 450 ml (14 fl oz) beef stock
  • 1 cup ruby port
  • 1 tablespoon oil
  • 2 lb (900g) well –trimmed oxtail ( sliced in a thick layer)
  • 1 onion ( chopped)
  • 2 tablespoons flour
  • 1 cinnamon stick, cut into 2
  • 1 teaspoon ground mace
  • 2 teaspoons tomato puree
  • 1 red pepper halved, cored and deseeded
  • oil for brushing
  • salt and pepper
  • 1 part cannellini bean mash
  • 2 teaspoons crushed juniper berries

Steps:

  • Preheat your cooker if needed. Heat oil in frying pan and add oxtail. Cook in batches if needed. Cook until brown. Place on plate.
  • Add onions to pan and fry until golden. Mix in flour, and then add port, stock, cinnamon stick, mace, juniper berries, and tomato puree. Season with salt and pepper. Bring to a boil and stir.
  • Put oxtail in slow cooking pot. Pour in stock mixture. Make sure oxtail is covered completely. Place lid on cooker and cook on low heat for 9-10 hours.
  • Just before serving, grill the red peppers skin side up until skin is blackened. Allow 10 minutes to cool, peal off skin and cut into thin slices.
  • Spoon oxtail sauce into dishes. Remove the cinnamon stick and garnish with grilled pepper slices.
  • Recipe End

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