Oxtail.................?

parsonswife8

I chuck a can of cannellini beans in with mine at the end. And add a bit of worcestershire sauce at the beginning.

nikinackyloo

thank you all so much for the replies - will give it a go and report back ( fingers crossed it should be ok:o?)

nikinackyloo

BitterAndTwisted wrote: »

What time should I come over for diner tomorrow?

Liverpool is quite a distance to come just for some oxtails! lol;)

pawpurrs

Yum, this is the recipe I use with Guiness oxtail and cannelonni beans

http://www.deliaonline.com/recipes/main-ingredient/oxtail/oxtail-braised-in-guinness-with-cannellini-beans.html

I got some reduced ones just for this, in the frezzer at the moment, but as soon as my new cooker is here:j

nikinackyloo

pawpurrs wrote: »

Yum, this is the recipe I use with Guiness oxtail and cannelonni beans

http://www.deliaonline.com/recipes/main-ingredient/oxtail/oxtail-braised-in-guinness-with-cannellini-beans.html

I got some reduced ones just for this, in the frezzer at the moment, but as soon as my new cooker is here:j

thank you so much for this recipe I am going to try this as it sounds lush ( have tinned cannelloni beans but dont think it will make much difference?)- thanks again :T

Olliebeak

Hi nikinackyloo (:wave: from Huyton)

You will probably find that just by flouring the oxtail pieces before browning them, that the stock will thicken into a very :drool: gravy. If you leave the SC for a full 10hrs, the meat should fall off the bones very easily (mine is falling after about 6-8hrs). We had Oxtail Stew with Dumplings on Friday evening - from the freezer - was originally cooked back in January .

Never tried adding Guinness myself, but I bet it'll turn out very delicious.

I usually add 'soup and broth mix or just barley' to mine, along with celery, carrots, swede, parsnip and leeks. I don't add potatoes, but sometimes serve them mashed to soak up the gravy.

bitsandpieces

In a slow cooker, the Guinness might be more liquid than you need - I tend to use less than half a pint, and more liquid will come from the meat as it cooks. You could look to reduce the Guinness down a bit after browning the meat? No harm in having extra gravy, though.

My fave way to do oxtail in slow cooker is to soak some dry haricot beans the night before, boil for 10mins, then dump all beans in slow cooker. Then add veg, then oxtail, then a bit of liquid (a mix of water and red wine vinegar is good). Add salt when it's almost cooked, to avoid toughening the beans.

The beans cook in the fat and juice from the oxtail - lovely, and an economical way of cooking beans and stretching out the meat. Nice served with some chopped capers and parsley mixed in at the last minute.

nikinackyloo

ok well the oxtails are in the SC - just coated them and browned them, the tin of cannelloni beans that I thought I had were actually haricot beans so I have stuck them in anyway;) threw the whole can of guinness in ( didnt read this first:o) added a small carton of chopped toms, some tom puree, carrots and onion, oxo cube, salt and pepper oh and a bit of worcestershire sauce- didnt put potatoes in in the end as thought I would serve with a saffron mash later. Am planning on taking it out about 6.30pm and thickening in a pan - will report back later

thanks again for all the posts:T

bitsandpieces

Sounds tasty Tinned beans, you can add 30mins or 1hr before things are done in the slow cooker - though sure no harm will come of cooking these for a long time in the sauce.

Pink.

Hi nikinackyloo,

Your recipe sounds delicious! As your thread has dropped off the front page of the Old Style board I've added it to the main oxtail thread as it helps others to find the recipes together.

Pink