Slow Cooked Oxtail Casserole طاجن عكاوي
Slow Cooked Oxtail Casserole طاجن عكاوي
Ingredients
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Instructions
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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.
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In the same pan, sauté the onions until softened.
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Add the grated carrots, minced garlic, hot chili peppers, and chopped leek. Stir until all ingredients are well combined.
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Season with salt, black pepper, and nutmeg.
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Sprinkle the flour over the vegetable mixture and stir continuously for 2-3 minutes then add Soy sauce.
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Add celery, cooking for another 2 minutes.
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Pour the vegetable mixture over the seared beef tail in the casserole dish.
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Add boiling water to the dish until the ingredients are just submerged. Place a sprig of rosemary on top.
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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.
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In a small pan, sauté minced garlic with a handful of fresh parsley in a little ghee or butter.
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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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