Oxtail and chickpea stew

Name: Oxtail and chickpea stew
Cook time: 1 h 30 min
Yield: 4
Ingredients: 2 onions; 4 medium carrots; 2 celery stalks; 2 oxtails, jointed; Flour for dusting; 2 tbsp olive oil; 250mL dry white wine; 1 tsp salt; 1 tsp paprika (preferably Spanish smoked paprika); Good pinch of ground saffron; 2 tbsp tomato paste; 400g tinned chopped tomatoes; 1.5 litres water or chicken stock; 1 red capsicum, roughly chopped; 400g tinned chickpeas, drained; 2 tsp flat parsley leaves, torn

Jill Dupleix

October 19, 2011

Time:1-2 hoursServes:4

Make this the day before you eat it and it will taste even better.

Ingredients

2 onions
4 medium carrots
2 celery stalks
2 oxtails, jointed
Flour for dusting
2 tbsp olive oil
250mL dry white wine
1 tsp salt
1 tsp paprika (preferably Spanish smoked paprika)
Good pinch of ground saffron
2 tbsp tomato paste
400g tinned chopped tomatoes
1.5 litres water or chicken stock
1 red capsicum, roughly chopped
400g tinned chickpeas, drained
2 tsp flat parsley leaves, torn

Method

Peel and roughly chop the onions and carrots, and slice the celery. Cut away the excess fat and dust the oxtail in seasoned flour.
Heat the olive oil in the base of a large lidded frypan or heatproof casserole and brown the oxtail well on all sides.
Remove the oxtail and add the onions, carrots and celery, and cook, stirring occasionally, for 5 minutes or until they start to soften. Add the dry white wine and let it bubble and evaporate. Add the salt, paprika, saffron, tomato paste and tomatoes, and stir well. Return the oxtail to the pan, add the water or stock and bring to the boil, skimming.
Cover the pot and simmer gently for 2 hours. Add the capsicum and chickpeas and cook for another hour, or until the meat is tender and falling off the bone.
Cool and refrigerate overnight. Remove the solidified fat and reheat to serve. Taste for salt and pepper, scatter parsley leaves on top and serve.