Oxtail Stew With Baked Beans

Serves

4

Chef Julius demonstrates how to make to a rich and hearty Oxtail Stew, using baked beans as an interesting way to add fibre.

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This yummy and healthy recipe is even more awesome the day after, as the flavours in the stew develop a nice fragrant and taste.

Ayam Brand™ have been helping millions of families in Asia create memorable meals with ease since 1892. Try any one of their recipes below or get nutritionist advice on their range of products all prepared naturally with quality ingredients.

Ingredients

1
kilogram
Oxtail (cut into 4)
1
tablespoon
Salt
1
tablespoon
Black Pepper
1
tablespoon
Paprika
1
tablespoon
Ground Cumin
3/4
cup
Plain Flour
1.8
Litres
Beef Stock
100
grams
Ayam Brand Tomato Puree
250
grams
Chopped Tomatoes
230
grams
Ayam Brand Baked Beans
2
Carrots
2
stalks
Celery
2
Onions
1
Leek
1
Bouquet Garni (Bayleaf, Italian Parsley, Thyme, Black Peppercorns wrapped in leek)
1
cup
Red Wine (optional)
Dried Thyme
, a pinch

Directions

Combine salt, black pepper , paprika and ground cumin in a bowl and sprinkle generously over oxtail
Dredge oxtail in flour and pat excess flour.
Brown oxtail in a pan, around 5 minutes and then set aside.
Sweat onion, carrot, celery and leek in a pot until soft, around 4 minutes
Add in tomato puree and cook until dark
Add oxtail and cover with stock, chopped tomatoes and baked beans (deglaze pot with red wine if using)
Add bouquet garni and simmer for 3.5 hours until soft.
If sauce appears too thin, remove oxtail and reduce until thick.
Adjust with salt and pepper.
Add a pinch of dried thyme and stir before serving.
Serve with lentils, polenta or mash potatoes.

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