garlic Archives

Stew recipes

Caesar salad with ricotta-anchovy bombes

15 minutes

Curry recipes

Honey-and-ginger grilled tofu with crushed chilli

20 minutes

Dip recipes

Warm cannellini bean dip with parsnip chips

15–20 minutes

Beer Food

Beer-braised lamb shank and rosemary veloute

2½ hours

Beer Food

Braised lemon-and-spinach free-range lamb with organic-rice pilaf

2 hours

Vegan recipes

Wild mushroom ragout on herb mash

Beans recipes

Caramelised oxtail pot pie

3 hours 20 minutes

Caramelised oxtail pot pie

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 3 hours 20 minutes

Ingredients

2 T oil
50 g butter
1.5 kg oxtail
Sea salt and freshly ground black pepper
Flour, for dusting
8 carrots, peeled
1 bunch celery
6 shallots, roughly chopped
8 cloves garlic, sliced
4 fresh bay leaves
6 cloves
1 litre good-quality beef stock
1 cup Muscadel
500 g pastry
1 free-range egg yolk

Method

Preheat the oven to 160°C.
Place 1 T oil and the butter in a hot, large, thick-bottomed saucepan. Dust the oxtail with seasoned flour and brown in the saucepan for 5 minutes or so. Remove and set aside.

Turn down the heat to medium low before adding the carrot, celery, shallot and remaining oil. Leave to sweat slowly until softened, about 10 minutes.
Add the garlic, bay leaves, cloves, beef stock and Muscadel, and season to taste.

Place the saucepan on a baking tray, or transfer the oxtail to an ovenproof dish, and cover with a lid and some tinfoil.
Place in the oven and slowly roast for 2½ to 3 hours, until the oxtail is caramelised and tender.

Roll out the pastry on a floured surface until 3 cm thick. Drape over the oxtail to cover the saucepan or dish.
Beat the egg yolk, adding a drop of milk to dilute if necessary, then lightly brush the pastry with the egg mixture. Bake for 15 to 20 minutes, until golden and crisp.
Click here for our perfect shortcrust pastry recipe for this dish.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Spiced pork and corn stew

Winter vegetable open lasagne

Caesar salad with ricotta-anchovy bombes

Spiced coconut crab curry

Honey-and-ginger grilled tofu with crushed chilli

Warm cannellini bean dip with parsnip chips

Beer-braised lamb shank and rosemary veloute

Milk stout risotto

Braised lemon-and-spinach free-range lamb with organic-rice pilaf

Wild mushroom ragout on herb mash

Mexican refried beans

Caramelised oxtail pot pie

Caramelised oxtail pot pie

Ingredients

Method