Red Wine Oxtail Stew

I had adapted Jamie Oliver's insanely good oxtail stew to my own very version due to availability of ingredients in the kitchen and it is way better than insanely good, it is smack good... hehehe...

Ingredients :

• 500-600g of oxtail (scrub with salt and flour, rinse till clean)
• 500ml red wine
• 3tbsp Lea Perrin worchester sauce
• 1/2 cup of 4 mixed beans
• 1/2 cup tomato paste
• 1 onion cut to 12pcs
• 3pcs celery cut to small pieces
• 1 carrot cut to small pieces
• 1 sprig of fresh rosemary
• 4 sprigs of fresh thyme
• 2pcs of bay leave
• 3tbsp olive oil
• 3tbsp flour
• 3tbsp chicken powder (I used my fresh home made one, no beef stock use this as sub)
• 1/2 tsp salt to season (adjust to your preference)
• 500ml water
• 1 big handful of chopped parsley to sprinkle after cooking.

Method :

1. Use high saute mode, heat up the olive oil (half of it). Brown the oxtail, all sides. Sprinkle with 1.5tbsp flour, give it a stir. Take about 10-15mins. Remove and set aside.
2. Add a little more olive oil, saute the herbs and veggies. Do this for bout 5-7mins, then sprinkle with the rest of the flour and stir for another 1-2mins till well coated and the flour dissolve.
3. Add in the rest of the ingredients, give it a stir. Change to bake mode, lid on, valve to bake mode and bake for 45mins.
4. I wanted a more brown effect, so I dish them out and place in oven, 20mins at 160c. If you don't have an oven or find this too troublesome, continue to bake in the PPC for another 15-20mins, till the sauce thicken to your preference.
5. Sprinkle with parsley and serve.