How To Cook Ox Roast - How To Cook. Add the bay leaves, whisky, onion, garlic, thyme and beef stock to the baking dish. Season the oxtail, dust with the flour and fry in batches until well browned.
Put it on oktails put in a pan and season with salt and pepper. Bring to the boil, skim off any white proteins on the surface then reduce heat to a simmer and cook for 3 hours 30 minutes until tender when pierced with a skewer at the thickest point leave the heart to cool in the broth for an hour or so then pass of the juices and reduce to a rich syrupy sauce adding a spoonful of corn flour mixed with cold water and whisked into the sauce to. Stir the mixture and cover the pan with aluminum foil. Method for the roast beetroot: Fry until lightly coloured, stir in the vinegar and allow it to evaporate a little, stir back through the ox heart pieces, the prepared stock and tomatoes, bring to the boil and then cover, allow to simmer away on a low heat for 2 hours with the occasional stir. Preheat the oven to 200 degrees f (95 degrees c). At the end of 6 hours, stir to shred the beef. Season the oxtail, dust with the flour and fry in batches until well browned. Remove from the pan and place in a large baking dish. Next, check the temperature of your slow cooker.
Place onto a wire rack set over over a baking tray and transfer to the bottom shelf of the oven. Preheat the oven to 180°c. Pour worcestershire and barbeque sauce over meat and vegetables. Method for the roast beetroot: Preheat oven to 180°c fan assisted or 200°c without a fan (gas 6). You want to cook the steaks at a low temperature so they don’t dry out. Bring to the boil, skim off any white proteins on the surface then reduce heat to a simmer and cook for 3 hours 30 minutes until tender when pierced with a skewer at the thickest point leave the heart to cool in the broth for an hour or so then pass of the juices and reduce to a rich syrupy sauce adding a spoonful of corn flour mixed with cold water and whisked into the sauce to. Add them to a pot of cold, salted water, bring to a simmer and cook for about half an hour or until just softened. This means that the fat and connective tissue are evenly distributed throughout the muscle. At the end of 6 hours, stir to shred the beef. Preheat the oven to 200 degrees f (95 degrees c).
