SLOW COOKED OXTAIL | OVEN COOKED OXTAIL | OXTAIL RECIPE | OXTAIL STEW

HOW TO SLOW COOK OXTAIL IN THE OVEN FOR THAT DELICIOUS LUNCH OR DINNER. INGREDIENTS 700G OXTAIL 1/2 OF A MEDIUM ONION 1/2 OF A BIG BELL PEPPER 2 SMALL POTATOES 1 CLOVE OF GARLIC SALT FLOUR FOR COATING 4 TBSP COOKING OIL 4 TBSP RED WINE 200G TOMATO PUREE 500G OXTAIL STOCK 1/2 TSP BLACK PEPPER 1/2 TSP GINGER 1 TSP SMOKED PAPRIKA 2 TBSP TERIYAKI SAUCE 1 TSP PIRI PIRI SAUCE 1/2 TSP DRY ROSEMARY OR FRESH PROCEDURE -FINELY CHOP THE ONION INTO CUBES, FOLLOWED BY BELL PEPPER CUT INTO CUBES, THEN THE POTATOES INTO BIG CUBES, AND KEEP THEM ASIDE, FOR THE POTATOES NOT TO CHANGE COLOR PUT THEM IN COLD WATER. -SEASON THE OXTAIL WITH SALT AND THEN COAT THE OXTAIL WITH FLOUR, PUT COOKING OIL IN A CAST IRON HEAT ON MEDIUM, ADD THE OXTAIL BROWN FOR 12 MINUTES,TURNING IT EVERY NOW AND THEN SO IT BROWNS EVENLY. -REMOVE FROM THE POT, ADD ONION FRY FOR 3 MINUTES, ADD THE RED WINE STIR AND ADD THE OXTAIL, MIX WELL ALLOW THE ALCOHOL TO EVAPORATE FOR 4 MINUTES, ADD THE TOMATO, THE GARLIC, STIR AND COOK FOR 3 MINUTES, ADD BLACK PEPPER, GINGER, SMOKED PAPRIKA, TERIYAKI, PIRI PIRI SAUCE, ROSEMARY, MIX WELL AND COOK FOR 5 MINUTES THEN ADD SALT STIR AND ADD THE STOCK,MIX WELL COVER WITH A LID COOK IN A PRE HEATED OVEN AT 160°C FOR 150 MINUTES. -AFTER COOKING FOR 150 MINUTES, ADD THE POTATOES AND BELL PEPPERS STIR AND COVER AND PUT BACK IN THE OVEN COOK FOR 30 MINUTES, ONCE THE TIME HAS ELAPSED REMOVE FROM THE OVEN. SERVE WITH RICE, ENJOY.