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500 gr Ox tails
3 Tblsp olive oil
¼ seasoned flour (celery salt, pepper, paprika, meat tenderizer, BBQ spice, Italian herbs)
2 Onions (1 red 1 yellow) sliced
Tray of mushroom
2 cups frozen mixed vegetables
1 beef stock cube
1 cup boiling water
4 Tblsp Worcestershire sauce
1 sachet tomato paste
A few sprigs thyme
2 bay leaves
4 potatoes halved, then quartered
2 Tblsp bisto gravy powder
Freshly cracked black pepper
Coat ox tails in seasoned flour.
Heat pan on high and add olive oil.
Add ox tails and seer all over till browned.
Add onions to slow cooker, add oxtails, beef stock, boiling water and tomato paste, bay leaves and whole sprigs of thyme.
Cook on high for 5 hours. Stir Pot sprinkle bisto gravy, layer vegetables with a grinding of black pepper in between.
Cook a further 2 hours.
Discard thyme sprigs and bay leaves before serving with rice and cauliflower and cheese sauce.
Cauliflower & Cheese Sauce
1 Head of cauliflower – cut into florets
½ tsp salt, 3 grinds of freshly ground black pepper
3 shakes of aromat
2 cups cheese sauce
½ cup grated cheddar cheese
Steam cauliflower in vegetable steamer till tender but firm.
Place in casserole dish and sprinkle with salt, pepper and aromat. Pour cheese sauce over, sprinkle with cheddar cheese and bake in preheated oven at 180 degrees till golden and bubbly.
3 Tblsp butter
4 Tblsp flour
250 ml cream
½ cup milk
1 ½ cups mature cheddar cheese
¼ tsp each salt, pepper, mustard powder and nutmeg.
Heat the cream and milk in the microwave but don’t boil.
Melt the butter but don’t allow to brown.
Gently stir in the flour with a wooden spoon and stir for at least 2 minutes till you get a golden smooth roux.
Gently add the milk this time using a whisk stir until the milk starts to thicken.
Add the cheese and remove from the heat stirring until the cheese starts to melt.
Return to heat and keep whisking until smooth.
Adjust seasoning if necessary. (I didn’t have to)
Prepared, tried and tested by: Melanie Kramar