Stewed oxtail

In the Dorset cottage recently, and without an Aga (yes, jokes about Aga sagas have been made), I decided to try the woodburning stove as a cooker, and stewed a dish of oxtail.  It worked very well, and the result was delicious - but temperature control is either very slow indeed or non-existent for all practical purposes.  Here is the oxtail bubbling happily away.  The marrow gives the sauce a wonderful richness and consistency, but do give it at least three hours, preferably more.

 

Comments

[Sheila]

Ingenious! Back home in my cottage I often have a permenant kettle on the go for tea on top my stove, when I get home I'll give the stove top casseroling a go

[glo]

I love this picture, it is very heartwarming. The heat, the sound of the fire and the cracking of the wood along with the good smell of the dish are very appealling.

[Cornflower]

Oh, Hugh F-W would be proud of you, Lindsay! Come to think of it, you might have a whole new career in food writing ahead of you: The Woodburning Stove Cookbook could be just the start!!