Recipe: ruby red veal tail stew with port

We have been subjected to some less than balmy weather in Scotland this summer, and at a time of year we should be sitting in gardens sipping bubbles and barbecuing it feels like warming soup and stew weather instead!

I managed to get my hands on some beautiful ruby veal tail (similar to oxtail but with more of the meltingly gelatinous goodness) from Peelham farm that I was dying to do something with. Originally I had intended to get Madeira for the soup, but found the remnants of a bottle of port lurking in my drinks cabinet (in my house that’s the area under the shelf in my kitchen).

Ruby veal tail stew

1kg organic ruby veal tail (or oxtail)
Rapeseed oil
3 medium onions, diced
3 medium carrots, diced
1 glass port
2 beef stock cubes
750 ml water

Dust veal or ox tail with plain flour and brown in a casserole with a couple of tbsp rapeseed oil. Remove and set aside.

Sauté the onions and carrots until softened, then return the tail to the pot. Add the port and reduce, then add the stock cubes and water.

Once the stew has come to a boil reduce the heat and continue to simmer with the lid on at a low heat for 2-3 hours. Or as I did, until you remember about the stew and realise it’s been bubbling away gently for rather a long time!


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