serves
2
prep
20 minutes
cook
2:30 hours
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
2:30
hours
difficulty
Easy
level
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Will It Blend?
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G
Watch The Full Episode Here
G
Ingredients
- 1 tbsp extra virgin olive oil
- 400 g oxtail, cut into 4 cm pieces
- 300 g flank steak, cut into 5 cm pieces
- salt and white pepper, to taste
- 3 onions, coarsely chopped
- 6 garlic cloves, bruised
- 4 tomatoes, chopped
- 40 g butter
- 1 tbsp plain flour
- 3 tbsp tomato paste
- 3 carrots, coarsely chopped
- ¼ cabbage, coarsely chopped
- 1 celery stalk, halved lengthways and cut into 2 cm pieces
- 5 bay leaves
- 3 Desiree potatoes, peeled and cut into 3 cm pieces
Instructions
- Heat the oil in a large heavy-based frying pan. Lightly salt the oxtail and flank steak pieces and cook until browned all over.
- Add the onion and garlic and cook until softened and brown on the edges. Add the tomatoes, then make a space in the pan and add the butter. When melted, add the flour and tomato paste on top of the butter and stir until well combined. Cook for 1-2 minutes, then stir everything together. Simmer for 3-4 minutes or until the tomatoes begin to soften.
- Add 2 litres water, the carrots, cabbage, celery, bay leaves and add a little salt and pepper. Bring to boil, then reduce the heat to low and simmer for 1–1 ½ hours or until the meat is tender.
- Add the potatoes and simmer for another 30 minutes or until tender. Season to taste and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Will It Blend?
