Sweet and Sticky Ox-Tail Stew
Ox tail is one of the tastiest cuts of meat on a carcass. The connective tissue between each of the knuckles breaks down when slow cooked, to form a gelatinous coating on the ends of each of the bones - which we strongly recommend to be picked up and eaten with your hands! Rich, sweet, sticky and hugely nutritious this will leave you feeling completely satisfied.
Ingredients
1 kg Eva Valley Meats Ox-Tail
1 Onion
3 Carrots
5 tbsp Soy Sauce
5 tbsp Worchestershire Sauce
2 tbsp Balsamic Vinegar
250 ml Bone Broth
Method Steps
1
Slice carrots and onions and brown over a high heat.
2
Add Ox Tail to the pot and brown also.
3
Add the remainder of the ingredients and cover with water.
4
Cook in a slow cooker on high for 6-8 hours, when meat easily falls away from the bone.
5
Remove lid and reduce liquid to your preference.
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Ingredients
1 kg Eva Valley Meats Ox-Tail
1 Onion
3 Carrots
5 tbsp Soy Sauce
5 tbsp Worchestershire Sauce
2 tbsp Balsamic Vinegar
250 ml Bone Broth