I had the lovely Phil over for dinner and Doctor Who on Friday – we opted for the wonderfully dark Vengeance on Varos – and, as it was a cold and distinctly wintery evening, I decided to cook this lovely, tasty stew recipe that I saw in The Guardian a couple of weeks ago.
It’s an enjoyable dish, full of lovely flavours, although with a three hour cooking time, it’s not a recipe that you can knock off spontanously. The chicken livers give the dish a tasty extra flavour, we well as an interesting texture/.
1.5kg of oxtail, a mixture of meaty bits and bony bits
2 onions, peeled and chopped
4 garlic cloves, chopped
½ a teaspoon of sea salt
½ a teaspoon of black pepper
½ a bottle of red wine
2 tins of chopped plum tomatoes
200g of chicken livers
3 large tablespoons of Greek yoghurt
2 teaspoons of Dijon mustard
In a large saucepan heat some olive oil and then brown the pieces of oxtail, turning regularly to ensure even browning. Once browned remove them from the dish and set aside.
Add a little more oil to the saucepan and add the onions and garlic, seasoning well with the salt and pepper. Cook over a medium heat until browned.
Return the meat to the dish. Add the tomatoes and stir well to combine.
Finely chop the chicken livers and add them to the dish. Pour over the wine, stir, and then cover and simmer for two hours, stirring occasionally.
Peel the aubergines, and then chop them into spears, about as long as your thumb, but slightly thicker.
After two hours add the aubergine spears to the dish, re-cover and cook for a further hour.
Just before serving stir in the yoghurt and mustard. At the end of the cooking the aubergines will have virtually disintegrated and soaked up the juices, and the meat will be falling off the bone.