OXTAIL STEW

Ingredients

• 125 ml (72 C) cake flour
• St Louis salt & pepper
• ground nutmeg
• 1 kg Brito’s oxtail
• 70 ml sunflower oil
• 1 onion
• chopped 1 leek
• sliced 2 celery sticks chopped
• 45 ml cake flour
• 500 ml prepared beef stock hot (plus 250 ml (1 C) reserved)
• 250 ml red wine
• 2 x 410 g Rhodes Whole Peeled Tomatoes
• 15 g Rhodes Tomato Paste
• 3 bay leaves
• 800 g baby potatoes, halved

Method

1. 1. Place the flour into a large bowl and season with the salt, pepper and nutmeg.
   2. Add the oxtail pieces and toss to coat with flour, shaking off any excess.
   3. Heat 45 ml (3 T) of the oil in a large saucepan.
   4. Brown the oxtail in batches until golden.
   5. Add the remaining oil to the same saucepan and add the onion, leeks, celery and carrots
   6. Fry until the vegetables are softened.
   7. Stir in the 45 ml cake flour.
   8. Add the 500 ml stock, red wine, Rhodes Whole Peeled Tomatoes and the Rhodes Tomato Paste Cup.
   9. Stir well to mix and then bring the sauce to the boil.
   10. Season to taste.