Oxtail stew with chargrilled broccoli, chilli, garlic and lemon and paprika and onion roast potatoes

On Saturday evening I had the lovely Douglas over for dinner and vintage television (we opted for the first episode of, short-lived, 1960s, wannabe Avengers show The Corridor People, the Avengers episode Epic (With Peter Wyngarde) and the first two episodes of Spearhead from Space on Blu-Ray.) and so had a flick through my cookbooks to see what I could find. I found all three of these recipes in the book Dinner by Domini Kemp and they’re all delicious. I found the stew first, and that recipe recommends pairing it with the chargrilled broccoli, so I decided to both, and then found the roast potato recipe to go with them both.

The stew is delicious. I’ve never cooked with oxtail before and the long, slow cooking of the meat helps to make the sauce for the stew lovely and rich and thick. The meat is lovely and tender by the end and the addition of the honey, fish sauce and soy, as well as the ginger, garlic and chilli gives the stew a delicious flavour.

Serves 4

For the stew:

1kg of oxtail, cut into thick slices (I got this from the baker counter at Sainsbury’s and it was in thick pieces on the bone. That seemed to work well)
3 red onions, chopped and sliced
2 tablespoons of olive oil
3” piece of fresh ginger, peeled and chopped
2 red chillies, de-seeded and thinly sliced
3 garlic cloves, peeled and thinly sliced
1 tablespoon of Chinese 5-spice
800g of tinned chopped tomatoes
1 litre of chicken stock
50ml of soy sauce
50ml of fish sauce
3 tablespoons of honey
A bunch of coriander, chopped

Put the pieces of oxtail in a saucepan, cover with cold water. Bring to the boil and then simmer for 15 minutes. Drain, rinse with cold water. Set aside.

In a large saucepan, heat the olive oil and sauté the onion until it starts to colour. Add the chilli, garlic and ginger and the Chinese spice powder. Turn up the heat to give it a good blast and stir well to combine.

Turn down the heat and add the tomatoes and stock. Bring to a simmer, and then add the oxtail pieces. Stir well to ensure that the oxtail pieces are well coated.

Cover and cook on a gentle heat for an hour and a half, stirring every 20 minutes or so, to ensure that it isn’t sticking.

After an hour and a half, add the soy sauce, fish sauce and honey. Stir well to combine. Recover and simmer for a further 20 minutes.

The recipe says to leave it to rest, off the heat, for an hour, before re-heating, as this allows the flavours to develop. I could only leave it for 40 minutes but that seemed fine – the flavours were really rich and tasty.

Serve, garnished with chopped coriander/

For the potatoes:

Serves 4

500g of baby new potatoes
2 onions, peeled and quartered
1 teaspoon of hot paprika
1 teaspoon of smoked paprika
2 tablespoons of olive oil
Salt and pepper

Pre-heat the oven to 180

Chop the potatoes into bite-sized pieces. Toss with the other ingredients, making sure that everything is well coated.

Roast for about 30 minutes until golden brown and tender.

For the chargrilled broccoli:

Serves 4

2 heads of broccoli (I used stalks of tenderstem broccoli instead.)
100ml of olive oil
6 garlic cloves, peeled and thinly sliced
2 red chillies, de-seeded and sliced
Salt and pepper
Juice of 1 lemon

Separate the broccoli into small florets.

Bring a large saucepan of cold water to the boil and cook the broccoli for 1 minute. Drain and rinse under cold water, until completely cold. Pat dry with kitchen paper and place in the fridge to cool further.

Heat half of the olive oil in a large frying pan and cook the garlic and chillies for a few minutes until the garlic starts to soften and then set aside with the cooking oil.

Toss the cold broccoli in a bowl with the remaining olive oil and plenty of salt and pepper.

Heat up a heavy frying pan until hot and chargrill the broccoli florets, until nicely charred in parts. Place them in the bowl and toss with the lemon juice and the garlic and chilli oil.

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About neilche

Hi. My name's Neil. I live in Brighton with my flatmate Alberto and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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