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Oxtail (Slow Cooker)
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| 1kg | Oxtail |
| 8 slices | bacon, diced |
| 2tbs | olive oil |
| 1 | onion chopped |
| 4 | carrots, peeled and chopped |
| 2 stalks | celery, sliced |
| 170gr | mushrooms, sliced |
| 1/2 cup | red wine |
| 1 1/2 cups | beef stock |
| 1 | bay leaf |
| 1tsp | thyme |
| 1tbs | parsley |
| 1tbs | tomato paste |
| Salt | |
| pepper | |
| 2tbs | butter |
| 1 tbs | flour |
| 2 tbs | fresh parsley |
In a pan over medium heat, brown the bacon and oxtail in the olive oil.
Transfer to the slow cooker.
Add the onions, carrots, celery and mushrooms.
Mix the wine, stock, tomato paste and herbs together and pour over.
Stir to combine and cook on low for 8-10 hours.
Before serving, stir in the butter and flour to thicken.
Recipe uploaded with Shop'NCook for iPhone.
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