Oxtail Carbonnade Recipe
Oxtail Carbonnade is rated
based on 46 votes.
|Slow Cooker Size
If you enjoy the thick full flavours of ox tail, this slow cooker recipe
will bring out the taste and provide a thick delicious gravy to soak up
2 lb (900g)
trimmed of excess fat and chopped
peeled and sliced
scraped and sliced
- freshly ground
Heat the oil in a frying pan. Add the oxtail pieces and brown on
all sides. Transfer them to the stoneware pot, draining well.
Add the onion and carrots to the frying pan and fry until the
onion is lightly browned. Transfer the vegetables to the stoneware
pot. Drain off the fat left in the frying pan.
Put the brown ale in the frying pan and bring to the boil,
stirring in the sediment in the pan. Pour over the ingredients in
the stoneware pot. Add the bouquet garni and salt and pepper to
Cover and cook on Low for 10-12 hours or High for 5-6 hours.
Thirty minutes before the cooking time is finished, discard the
bouquet garni. Dissolve the corn flour in the cold water and stir
into the sauce until it has thickened.
Before serving, taste and adjust the seasoning. Serve sprinkled
liberally with chopped parsley.
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