Hi. I’m going to show you a lovely oxtail dish with chickpeas in a tomato sauce. There are three things to show you there, how to make a tomato pomodoro, how to cook chickpeas, which in this case we’re going to do from dry, and also how to cook oxtail.
The first job, get that on. A little bit of olive oil in here just to get the pan going. What I’m going to do to start off with is to sprinkle a little flour over the oxtail. I’m just going to put those bits of oxtail in. The intention is to brown them on all sides.
Those are nicely browned. They can come out.
What I’m going to do now is I’ve got some leeks, carrots, onion, and those are going to go in. I’m going to give them a little bit of a mix just to help them on their way. I’m going to put a drop of red wine in. Those are going to cook off for five or six minutes.
I’ve got a little bouquet of herbs here, in this case bay leaf, rosemary, and thyme. That’s just going to go on the top, and the oxtail goes back in. Finally, I’ve got some stock here, and I’m going to cover as much, if not all, of the ingredients with that.
The lid goes on. That’s going to go in the oven. Two hours should do it, and then we’ll have another look.
These are great. I’m very happy with that. The reason I’ve got the gloves on is, obviously, they’re going to be very hot. They’re also going to be quite fatty, so I’m going to pick off the meat. As you can see, it falls off the bone, beautiful cuts of meat.
The next part of the dish I’m going to explain how to make a tomato sauce and how to cook chickpeas. I’m going to use dried chickpeas, but you can use the canned ones from the supermarket. That’s fine.
What you need to do with dried chickpeas is cover them in water. You need to put plenty of water in. They normally say about five or six hours, but if you do it overnight, that’s great. If you want to speed up the process, you can do it in probably about an hour and a half with a pinch of bicarbonate soda. Let’s get rid of those for the moment. Then I’m going to pour away most of the water, if not all, and those are our soaked chickpeas.
The next job is I’m going to show you how to make a very quick tomato sauce. A bit of olive oil in there. We’re going to put in some onion. Because I’m doing this quite quickly, normally what I would say is leave it for a few minutes before adding the garlic, but I’m going to put that in straightaway because I’ve got it on a very high heat.
Then I’m going to put the tinned tomatoes in there. Then what I’m going to do is put in, I’m not going to use all of these chickpeas, but I’m going to put in a couple of handfuls. Keep your eye on it. That should cook down in about 15, 20 minutes, so just keep an eye on it.
Those are cooked beautifully now, so I’m very happy with the texture of the tomato sauce. Sorry to contend with the beeping. I’m going to put a pan on here, because I want to get the oxtail heated through. I’ve got the dish here. Whilst I’m doing the plating up process, the oxtail is heating up.
By the way, you can keep the cooked chickpeas with tomato sauce in the fridge for a good week at least. It lasts quite a long time.
That goes in there. Stick all of that lovely oxtail on top. And then finally, we’ve got a little red amaranth there, a little touch of olive oil.
There you have chickpeas tomato with oxtail.
I hope you enjoyed that. Next time, I’m going to show you how to do your slow cooked shoulder of lamb. It’s almost like a pulled lamb, so look out for that one.
Thanks for watching. I hope you enjoyed it.