Oxtail Pot with Gnocchi and Broad Beans
Gutsy Oxtail Stew Recipe Packs a Punch
1 hrs 45 mins
Back in fashion after some decades in the culinary wilderness, oxtail, with its gutsy flavour and gelatinous texture, makes a great cheap stew.
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750-850g Quality Mark oxtail
1, diced onion
2 tsp garlic paste
1, 45g packet tomato soup
5 cups beef stock
500g, frozen broad bean
1 x 400g packet, plain potato gnocchi
1 cup, finely chopped leaves and/or stalk celery stalk
2 tbsp, chopped fresh mint
To Make Casserole
Brown the oxtail in a dash of oil in a lidded flameproof casserole dish.
Add the onion and garlic and toss together in the hot dish.
Add the tomato soup mix and half the stock to the dish and cover.
Simmer on top of the stove or cook in a 140 degree celsius oven for 1½-2 hours or until the meat falls from the bones.
Lift the meat from the sauce and when cool enough to handle, pull the meat from the bones, discarding excess fat.
Allow the sauce to sit (this will allow the fat to rise to the top, so it can be skimmed off) while preparing the beans and gnocchi.
Blanch the broad beans for 2-3 minutes in boiling water.
Refresh under cold water and peel.
Cook the gnocchi in boiling salted water (the time will depend on variety and style, but usually about 3-5 minutes is enough).
Return the meat to the casserole dish along with the beans, gnocchi, remaining stock, celery and mint.
Warm through and serve in deep bowls accompanied with mashed swedes or pumpkin if wished.
Nutrition Information per Serving (792g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)