- TM 31
Ingredients
- 1-2 onions, cut into quarters (approx. 100g)
- 1 fennel bulb, trimmed and cut into halves (approx. 200g)
- 1 leek, cut into pieces, white part only (approx. 150g)
- 1-2 carrots, cut into pieces (approx.150g)
- 3 garlic cloves
- 30 g fresh flat-leaf parsley, leaves only, plus extra for garnishing
- 40 g olive oil
- 900 g oxtail, cut into pieces
- 3 dried bay leaves
- 20 g Dried Porcini Mushrooms, cut into slices
- 400 g canned chopped tomatoes
- 1 tbsp tomato paste
- 1 tbsp plain flour
- 1 tbsp Vegetable stock paste
- 150 g red wine
- 2 Kaffir lime leaves, dried (optional)
- 150 g water
- 2 pinches sea salt, to taste
- 2 pinches ground black pepper, to taste
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place onions, fennel, leek, carrots, garlic, parsley and olive oil into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula and cook 10 min/100°C/speed 1.
Add oxtail, bay leaves, porcini mushrooms, 200 g of the tomatoes, tomato paste, flour, stock paste, red wine and Kaffir lime leaves (optional) and cook 60 min/100°C/
"Counter-clockwise operation" /
"Gentle stir setting" , placing simmering basket instead of measuring cup onto mixing bowl lid.Add remaining 200 g tomatoes and water, combine with spatula and carefully mix oxtail pieces around the mixing bowl. Cook 60 min/100°C/
"Counter-clockwise operation" /"Gentle stir setting" , placing simmering basket instead of measuring cup onto mixing bowl lid.Season with salt and pepper and check to see if oxtail is tender. Remove all tender pieces with 2-3 spoonfuls of sauce and place into ThermoServer to keep warm. If required, cook a further 30 min/100°C/
"Counter-clockwise operation" /"Gentle stir setting" , or until all pieces are tender.Transfer to a large serving bowl or individual dinner plates, garnish with a little parsley, and serve warm.
Tip
· Serve this stew with mashed potato, polenta or steamed greens. · Cooking time may vary, depending on the size of the oxtail pieces.
This recipe has been inspired by NSW Consultant, Lynette MacDonald.
Thermomix Model
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Recipe is created forTM 31
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Comments
j lou: I feel your pain! I did the TM6 version of the Cookidoo® recipe with butter bean mash, and have a note in my "Creating Something Incrdible" book - "Super flavour. Try with blade cover for total 8 hours! Or make RC oxtail recipe!"
Checking Cookidoo® there is a TM5 version that has 2 cooks of 90 mins at 100C. I reckon that would be the go. Or make this version manually (or import to your cookidoo as a created recipe) with the extra time and check as per this recipe's notes.
John Clark
Independent Consultant (WA)
Hi, I just cooked a very similar recipe from cookidoo but after the show cooking for 3 hours 20 my oxtail is still really hard and rubbery. I did have different sized pieces. Shall I just put the slow cook step back on and go for another 3 hours. So bummed
This is a lovely recipe even the kids loved it thanks!!
The cooking is at gentle stir and the pieces of oxtail just sit there or gently tumble without causing trouble. Some pieces settle between or above the blades and you can relax whilst the Thermomix does the stirring.
The flavours are complex and lovely, though the recipe lends itself to your own interpretations according to what you have on hand or want to try! There might be some left-over sauce which would be delicious used in a soup or pasta sauce.
Happy lip-smacking and bone-sucking!
John
John Clark
Independent Consultant (WA)
Just a question, I am a bit wary about cooking anything in the Thermomix with bones. Does the oxtail safely sit above the blades without getting caught?
This is the second time I have made this recipe, though I modified it to make it low FODMAP (irritable bowel management diet). Alliums and fennel are not allowed in this diet, so no leek, onions or garlic. Infused oils are ok, so I used infused onion and garlic oils in place of the olive oil. Only half the quantity of dried porcini, white wine in place of red and cooked for an extra 15 mins. Absolutely delicious! Definitely 5 star. I have some leftover sauce in the freezer as a secret ingredient to use when I get the inspiration!
John Clark
Independent Consultant (WA)
I made this a while ago and am about to repeat. It was easy and very tasty indeed. Thanks for the recipe.
Made this tonight but omitted mushrooms and lime leaves. The kids were very impressed! Luckily could get fennel but will try it again without as it can be hard for us to get. All in all we really enjoyed it. Thanks for sharing!
Made this last night with diced beef as I couldnt locate oxtail. Great flavours! Thanks!
Cheers nomi
I made this tonight for tommorow nights tea. I've shredded the meat and I'm planning to serve it with some buck wheat pasta. The kafir leaves added a great depth of flavour. Used mixed dried forest mushrooms which smell delicious. I can't wait for tea tommorow.
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