Oxtail Stew in Crockpot or Slow cooked in oven

1 Ox Tail

1 onion chopped

1 leek sliced

2 cloves garlic chopped 

500 grams bacon from Farm Gate streaky is good

2 carrots sliced

1 tin of tomatoes

2 tablespoons flour

1 tsp marjoram

1 tsp oregano

1 tsp mixed herbs

Pepper

1 tablespoon lea and perrins sauce

1 tablespoon soy sauce

2 tablespoons tomato puree

½ cup water or red wine

Trim excess fat from oxtail

Put flour, marjoram, oregano, mixed herbs and pepper into a plastic bag.  Add the oxtail and shake until coated.

Brown oxtail in a frying pan and rest on paper towels

Place sliced carrots into the bottom of crockpot

Place oxtail on top of carrots

Pour tinned tomatoes over oxtail

Brown onion, leek,garlic and bacon in fry pan that oxtail was  browned in.  Add lee and perrins, soy, tomato puree and water or wine and stir until this thickens.  You may need to add more liquid if you think it is too thick.  Either use more water, wine or even chicken stock..

Pour on top of oxtail cook on LOW for 7 hours in crockpot or in a slow oven turning oxtail two or three times. 

Beef and Mushroom Casserole

Serves 3-4 

2 onions

4  rashers “Farm Gate” loin bacon chopped

2 cloves garlic 

1 tbs oil

750 grams blade steak

1 tsp paprika

2 tbs lee and perrins sauce (Worcestershire sauce)

2 tbs tomato paste

1 can Campbells Mushroom Soup (condensed)

Mushrooms as many as you want chopped into quarters or leave whole.  

Brown onions, bacon, garlic in non stick pan over medium/high heat for 5-6 minutes until just brown.  Place in crock pot which has been turned on to HIGH.

Cut meat into large cubes and put in crock pot with paprika, lee and perrins, tomato paste, mushroom soup chopped  mushrooms which have been cut into quarters.

Turn crock pot to low and cook 8 hours.  If you are around stir it but otherwise don’t worry.  

Serve on lots of rice or pasta with sour cream on the top and parsley or coriander or just pepper. 

Meat Loaf

750 grams Farm Gate Mince

1 medium onion finely chopped

3 cloves chopped garlic

1 tablespoon oil

11/2 cups fresh white breadcrumbs

2 eggs beaten

Salt and pepper

2 tablespoons grainy mustard

1 tablespoon tomato sauce

2 teaspoons sweet chilli sauce

1 tablespoon chopped parsley 

1 tablespoon finely sliced chives 

8 rashers streaky  bacon from the Farm Gate

Heat oil in a small pan and stir fry onions until soft.  Add garlic and breadcrumbs and cook for 2 minutes.  Mix mince with onion mixture then add beaten eggs, mustard, tomato and chilli sauces, parsley and chives.  Season with salt and pepper.  With wet hands form mince into 4 little meat loaves.  Wrap 2 bacon rashers around each loaf and place in an oiled roasting dish.  Bake in a preheated oven 190 degrees C for 30-35 minutes until the bacon is crisp and the meatloaves cooked right through.  

Serve with Salad and Sour Cream Grainy Mustard Sauce

Sour Cream Grainy Mustard Sauce

250 grams sour cream

3 tablespoons whole grain mustard

1 tablespoon chopped parsley from the Farm Gate

Salt and Pepper to taste.

Mix all the ingredients.  Serve at room temperature

Beef Casserole

1 pack Farm Gate loin bacon

2 large onions chopped

5 cloves garlic

100 grams butter

1.5 kg Farm Gate  blade steak cut into large cubes

3 tbs flour

Salt and Pepper

1 cup red wine

1 cup beef stock or 2 tsp powdered  beef stock mixed with  1 cup of water

3 tbs tomato paste

1tsp dried oregano, sages, thyme, pasley or fresh chopped herbs

Carrots sliced

Mushrooms quartered

Fry bacon in fry pan and transfer to large oven proof casserole dish.  Fry onion and garlic in bacon fat until onion is translucent.  Add to casserole dish.  Add butter to fry pan.  Dust steak in combination of flour salt and pepper.    Fry steak quickly on all sides.  Add to casserole dish.  Add red wine to fry pan with beef stock.  Add tomato paste and stir to include all pan residue.  Add to casserole.  Add herbs, carrots, mushrooms and extra salt and pepper.

Cook covered 140 degrees C for 2.5 – 3 hours until meat is tender.  Serve with lots of pasta, baked potatoes, bread.