How are you currently at the moment ?, I wish you’re effectively and usually content. through this web site I will introduce the recipe for cooking Slow Cooker Oxtail that is currently extremely popular with various groups, with a comparatively easy and fast method of making, this Slow Cooker Oxtail food is in great demand by lots of people, and tastes good also, tends to make all of your relatives and friends You like it potentially.
Slow Cooker Oxtail cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you simply, it could be created by you in simple actions. You may make it for friends or family events, and it could be provided at several public activities possibly. I am certain you will see lots of people who just like the Slow Cooker Oxtail dishes you make.
Alright, don’t linger, let’s course of action this slow cooker oxtail menu with 14 materials which are absolutely easy to acquire, and we have to process them at the very least through 4 measures. You should expend a while on this, so the resulting food could be perfect.
Ingredients requirements Slow Cooker Oxtail:
- Get 1.5 kg for oxtail
- Require 2 for onions roughly chopped
- Need 4 of carrots chopped
- Provide 2 sticks celery
- Take 4 cloves of garlic chopped
- Make ready 1/2 tsp of ginger
- Provide 2 - tblsp Worcestershire Sauce
- Take 1 tsp thyme
- You need 1 tsp - smoke paprika
- Require 1 - tblsp tomato paste
- Require 2 cups beef stock
- Prepare 1/2 - green pepper chopped
- Prepare 1/2 of red pepper chopped
- Make ready 1/2 - yellow pepper chopped
Slow Cooker Oxtail making process:
- Sauté oxtail in batches, turning on each side till brown and place in separate bowl. Drain some of the oil if it’s now a lot.
- In the same pan fry, onion, garlic, ginger, celery, carrots, tomato paste, thyme,curry and paprika. Fry for a 2 minutes then add mushrooms and continue frying.
- Add stock and Worcestershire sauce and bring to boil. In the slow cooker, place the sautéed oxtail in the bottom and add the beef stock and vegetables. Cover and cook on high for 7 hours. On the 6th hour add red, yellow and green peppers. Serve hot with rice or bread.
- Serve hot
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