Ingredients
Method
1.Trim excess fat from oxtail; toss oxtail in flour to coat, shake off excess. Heat half the oil in a large frying pan; cook oxtail, in batches, until browned. Transfer to a 4.5-litre (18-cup) slow cooker.
2.Meanwhile, peel onions, leaving root ends intact.
3.Heat remaining oil in same pan; cook onions, carrot, celery and garlic, stirring, for 5 minutes or until vegetables are browned lightly. Transfer to cooker. Add wine and port to pan; bring to the boil. Boil, uncovered, until reduced to 1 cup. Transfer to cooker with stock, thyme and bay leaf. Cook, covered, on low, for 8 hours.
4.Discard thyme and bay leaf. Remove oxtail; cover to keep warm. Cook sauce, uncovered, on high, for 30 minutes or until thickened. Skim fat from surface. Season to taste. Return oxtail to sauce to heat through.
Oxtails are often sold frozen or may need to be ordered from the butcher. Beef brisket, beef cheeks and chuck steak are also suitable to use in this recipe. The stew is best made a day ahead and refrigerated to set the fat, which can then be removed from the surface of the stew. Baby onions are also known as pickling onions. To freeze: Pack oxtail into freezer-proof containers; pour sauce over, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.
Note
