thick oxtail & lentil stew
| Measure | Ingredient |
|---|---|
| 2 | Oxtails, cut |
| 2 tablespoons | Flour |
| 2 tablespoons | Vegetable oil |
| 6 cups | Water |
| ½ teaspoon | Peppercorns |
| ½ teaspoon | Juniper berries |
| 2 | Bay leaves |
| 1 | Garden thyme |
| 2 | Garlic cloves |
| ½ cup | Green lentils |
| 3 teaspoons | Salt |
| 1 large | Carrot |
| 1 small | Turnip |
| 2 | Onions |
| 2 | Celery stalks |
| Parsley for garnish |
Roll oxtails in flour, then brown all over in a saucepan in the oil.
Add water and bring to the boil with the lid on. Add peppercorns, juniper berries, bay leaves, thyme, garlic, lentils and salt. Lower heat, cover and simmer for 2 hours, skimming off the fat as it rises to the surface. Add all the vegetables and simmer for another hour.
Sprinkle chopped parsley over each helping. Serve with steaming hot boiled potatoes.
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