 |
| Photo: Middle Eastern oxtail stew with pumpkin, spices & thyme gremolata recipe |
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern oxtail stew with pumpkin, spices & thyme gremolata recipe. Enjoy the good taste of food and learn how to make Middle Eastern oxtail stew with pumpkin, spices & thyme gremolata recipe.
Ingredients
2 tablespoons extra-virgin olive oil
2kg oxtail, cut into large pieces (ask your butcher)
1 large red onion, chopped
3 large carrots, cut in large chunks
2 large cloves garlic, chopped
400ml red wine
2x 400g tins Italian tomatoes, drained and coarsely chopped
Handful sprigs thyme and few sprigs rosemary, tied in a bundle
3 long strips orange zest
2 bay leaves
2 cinnamon sticks
2 star anise
1 teaspoon coarsely ground pepper
500g peeled butternut pumpkin, seeded, cut into 2-3cm chunks
300ml water
Thyme gremolata
Leaves from 6 sprigs fresh thyme
2 large cloves garlic
Zest of 1 lemon, in strips
2 tablespoons coarsely chopped flat-leaf parsley
Preparation
1 Preheat oven to 180°C (160°C fan).
2 Place oil in a large, heavy-based oven-proof frypan or casserole dish with a well-fitting lid over high heat. When oil is smoking, brown oxtail on all sides (in batches) and drain in a colander.
3 Remove all but 2 tablespoons of fat from pan, add onion, carrot and garlic, and cook over moderately high heat for 10mins, or until golden, stirring from time to time. Add wine, bring to a boil, scraping any browned bits from bottom, and cook until wine has nearly evaporated. Add tomatoes, herb bundle, orange zest, bay leaves, cinnamon, star anise, pepper and a pinch of salt.
4 Place oxtail pieces on top. Wet a large piece of baking paper, squeeze dry and place over oxtail, then cover securely with a heavy lid. Bake for 2-3hrs, or until meat comes away easily from the bone.
5 Add pumpkin and water. Bring to a simmer and cook for 30mins or until pumpkin is tender. Check seasoning.
6 Meanwhile, make gremolata. Finely chop all ingredients and mix together.
7 To serve, place oxtail stew in deep heated bowls or serving plates and scatter gremolata over top.
More from the Lebanese Recipes Kitchen:
Herbed lamb cutlets with roasted vegetables
Mediterranean chicken with roasted vegetables
Mediterranean vegetables with lamb
Grilled Vegetables
Basic roast beef & vegetables
Lamb, feta & mint stuffed vegetables
Save and share Middle Eastern oxtail stew with pumpkin, spices & thyme gremolata recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
|
| Photo: Middle Eastern oxtail stew with pumpkin, spices & thyme gremolata recipe |
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern oxtail stew with pumpkin, spices & thyme gremolata recipe. Enjoy the good taste of food and learn how to make Middle Eastern oxtail stew with pumpkin, spices & thyme gremolata recipe.
Ingredients
2 tablespoons extra-virgin olive oil
2kg oxtail, cut into large pieces (ask your butcher)
1 large red onion, chopped
3 large carrots, cut in large chunks
2 large cloves garlic, chopped
400ml red wine
2x 400g tins Italian tomatoes, drained and coarsely chopped
Handful sprigs thyme and few sprigs rosemary, tied in a bundle
3 long strips orange zest
2 bay leaves
2 cinnamon sticks
2 star anise
1 teaspoon coarsely ground pepper
500g peeled butternut pumpkin, seeded, cut into 2-3cm chunks
300ml water
Thyme gremolata
Leaves from 6 sprigs fresh thyme
2 large cloves garlic
Zest of 1 lemon, in strips
2 tablespoons coarsely chopped flat-leaf parsley
Preparation
1 Preheat oven to 180°C (160°C fan).
2 Place oil in a large, heavy-based oven-proof frypan or casserole dish with a well-fitting lid over high heat. When oil is smoking, brown oxtail on all sides (in batches) and drain in a colander.
3 Remove all but 2 tablespoons of fat from pan, add onion, carrot and garlic, and cook over moderately high heat for 10mins, or until golden, stirring from time to time. Add wine, bring to a boil, scraping any browned bits from bottom, and cook until wine has nearly evaporated. Add tomatoes, herb bundle, orange zest, bay leaves, cinnamon, star anise, pepper and a pinch of salt.
4 Place oxtail pieces on top. Wet a large piece of baking paper, squeeze dry and place over oxtail, then cover securely with a heavy lid. Bake for 2-3hrs, or until meat comes away easily from the bone.
5 Add pumpkin and water. Bring to a simmer and cook for 30mins or until pumpkin is tender. Check seasoning.
6 Meanwhile, make gremolata. Finely chop all ingredients and mix together.
7 To serve, place oxtail stew in deep heated bowls or serving plates and scatter gremolata over top.
More from the Lebanese Recipes Kitchen:
Herbed lamb cutlets with roasted vegetables
Mediterranean chicken with roasted vegetables
Mediterranean vegetables with lamb
Grilled Vegetables
Basic roast beef & vegetables
Lamb, feta & mint stuffed vegetables
Save and share Middle Eastern oxtail stew with pumpkin, spices & thyme gremolata recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
No comments:
Post a Comment