Slow Cooked Oxtail Casserole طاجن عكاوي
Slow Cooked Oxtail Casserole طاجن عكاوي
Ingredients
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Instructions
Heat butter or ghee in a deep pan. Add the beef tail pieces and sear them with rosemary until golden brown. Remove the beef tail and transfer it to a large clay or ceramic casserole dish.
In the same pan, sauté the onions until softened.
Add the grated carrots, minced garlic, hot chili peppers, and chopped leek. Stir until all ingredients are well combined.
Season with salt, black pepper, and nutmeg.
Sprinkle the flour over the vegetable mixture and stir continuously for 2-3 minutes then add Soy sauce.
Add celery, cooking for another 2 minutes.
Pour the vegetable mixture over the seared beef tail in the casserole dish.
Add boiling water to the dish until the ingredients are just submerged. Place a sprig of rosemary on top.
Cover the casserole tightly and bake in a preheated oven at 180°C for 3 hours. Check occasionally to ensure the liquid level is sufficient.
In a small pan, sauté minced garlic with a handful of fresh parsley in a little ghee or butter.
Once the casserole is cooked and the beef tail is tender, remove it from the oven. Drizzle the garlic-parsley garnish over the top before serving.
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