Michelle's FreeFrom Oxtail stew

Dairy, egg, gluten, lactose, nightshade, nut and wheat free; can be corn and soya free depending on the flour.

If you can make the stew 24 hours in advance the flavours will have a chance to develop overnight and will be really, really delicious. A proper cold weather dish!!

2 tbs olive oil
2 medium onions, finely chopped
2 sticks celery, finely chopped
2 rashers fatty bacon, finely chopped
8 pieces oxtail
2 tbsp gluten and wheat free flour, seasoned
750ml/ 3 cups gluten and wheat free beef or vegetable stock
4 bay leaves
small handful of parsley

In a heavy pan heat the oil and add the onion, celery and bacon. Fry gently for 10–15 minutes or until the vegetables are lightly brown.
Toss the oxtail in the seasoned flour then increase the heat under the pan and add the oxtail pieces. Fry briskly till lightly browned, add the rest of the flour, stir well around then gradually add the stock, stirring well so as you get all the burnt bits of the bottom of the pan.
Add the bay leaves, bring slowly to the boil, then reduce the heat, cover the pan and simmer very gently for 2–21/2 hours. The meat should be falling off the bone.
Adjust the seasoning to taste and serve with rice or baked potatoes and green vegetables.

Serves 4

Per portion

488 Calories
43g Protein
31g Fat (11g Sat fat, 16g mono, 2g poly)
10g Carbohydrate of which 3g Sugar
0.9g Fibre, 950mg Sodium, 2.4g salt
39mg Calcium

Good Source:Vits B1,12,Zinc  

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