Mum's Ox Tail Memory
Growing up in Britain, my Scottish Mum made dishes that might seem strange to the average American. Ox Tail Stew is a great example, but it was just a typical dinner to us. It's delicious, tender and savory. The main difference I made was introducing the slow cooker. This is another recipe that will fill the house with delicious smells as it cooks.
Next time you're at Whitt's Place, pick up some ox tail and make it a memory in your house!
Ingredients
- 2 packs Ox Tail, cut up
- 1 tablespoon oil (of your choice)
- 2 onions, sliced
- 1 oz. flour
- 3/4 pint stock
- 2 tablespoons fresh chopped herbs or 1 teaspoon dried mixed herbs.
- 1 bay leaf
- 2 carrots, sliced
- 2 tsps. lemon juice
- Salt and pepper
Directions
Preheat the slow cooker to 375 degrees
Remove any excess fat from the ox-tail
Fry the meat until golden-brown in the slow cooker.
Fry the onions, add to the meat, then sprinkle the flour into the fat and brown it.
Add the stock gradually, bring to a boil, and pour over the meat.
Add the herbs, carrots, lemon juice, and seasoning, cover, and cook in the slow cooker for 1 hour.
Reduce to warm (325°F) and simmer gently for 2 1/2 to 3 hours.