Slow cooker oxtail casserole

phizzimum

Ages ago I read a brilliant recipe for slow cooker oxtail casserole here on old style...now I want to make it again I can't find it!

I've done lots of searches but I'm not coming up with anything. So if anyone has a foolproof oxtail recipe can they share, pretty please

jackyann

I don't really have a recipe - I just treat I the same as any other beef stew / casserole: roll the chunks of oxtail in seasoned flour, chop up some veges, fry all up a bit, chuck in slow cooker with boiling stock (some wine or left-over gravy if I have some) bunch of herbs, and make sure it's well seasoned.
I always try to cook a day ahead - let it cool, skim off the fat, nd I like to separate the meat from the bone & gristle before I re-heat.

suki1964

Was it this one ?

http://forums.moneysavingexpert.com/showpost.php?p=26340515&postcount=187

phizzimum

Thank you both so much. It wasn't that one Suzy but thank you anyway. I'm not one for following recipes either Jacky, but I've lost a bit of confidence with my slow cooker recently...so both those recipes will point me in the right direction.

I'm sure the one I was thinking of had star anise in it...

jackyann

There are some things that Iam a little wary of in the slow cooker. Rather like freezing, I think slow cookers bring forward some flavours and destroy others.
So I keep my slow cooker recipes very simple, and use herbs, but the only spices I use are pepper and juniper (which is not, itself to everyone's taste!)
I find parsnips have an odd after-taste if cooked too long (although I normally love them!)
So I cook fairly simply and add seasoning at the end. As for losing confidence, these are my 'slow cooker problems'
Too watery: either learn what consistency works, and add minimal fluid, or drain off the fluid at the end, boil to reduce (and that is when I add seasoning)
Meat loses texture: I almost always go for tough cuts that really do need long cooking. Something like a chicken needs very little, if any fluid. I find that things like chicken thighs, lamb chops etc. in fluid will lose texture and taste.
Flavour: you have to experiment, and not assume that a recipe will always translate from an ordinary casserole to a slow cooker. But recipes that need to develop flavour are brilliant: my slow cooker favourites tend to be the old 'peasant' food from British, French & Italian cookbooks, not more modern dishes.