Stòbhach Ghranaidh le Earball Mairt
STÒBHACH GHRANAIDH LE EARBALL MAIRT
2 earball mairt
4 uinneanan
Àirnean – mu 8 unnsaichean
Deagh làn spàin mhòr flùr plein
Botal leann dorcha – mu pinnt.
Currain
Tuinneapan beaga
1 spàin mhòr purée tomàtothan
2/3 duilleagan labhrais
Gas ròs-Màiri neo dhà
Salann agus piobar
Geàrr an earball mairt ann am pìosan mòra – tha àite ann eadar gach alt is thèid an sgian troimhe nas fhasa an sin.
Às dèidh na h-uinneanan a ghearradh, fraidhig ann am beagan ola iad gus am bi iad bog. Nuair sin dhan phana leis an earball.
Geàrr na h-àirnean ann am pìosan meadhanach mòr agus caith sin a-staigh cuideachd. Bheir iad seo blas agus beartas dhan t-sabhs.
Crath am flùr air muin na tha am broinn a' phana agus cuir mun cuairt.
Dòirt ann an leann.
Nuair sin tha na currain agus tuinneapan air an geàrradh meadhanach mòr a' dol ann, leis am purée tomàtothan, duilleagan labhrais, ròs-Màiri, salann agus piobar. Cuir ris na tha dhìth de dh'uisge goileach son a h-uile sìon a chòmhdach.
Tha seo a' bruich air a shocair fhìn fad sia uairean a thìde aig teas ìosal gus an tuit an fheòil far nan cnàmhan.
GRANNIE'S BRAISED OXTAIL
2 oxtails
4 onions
8 oz kidneys
Generous tablespoon of flour
A bottle of stout – or about a pint of dark beer
Carrots
Baby turnips
1 tablespoon of tomato puree
2/3 bay leaves
A sprig or two of rosemary
Salt and pepper
Cut up the oxtail into generous sized pieces. There is a place between each joint where the knife should cut through easiest.
Fry the onion in a little oil until soft before adding the pieces of oxtail.
Roughly cut up the kidneys - this enriches the flavour – and add these to the pan.
Sprinkle everything generously with flour, stir.
Pour in the stout.
Now add in the carrots and turnips roughly chopped, the tomato puree, the bay leaves, the rosemary and salt and pepper.
Top up with a little water to almost cover the veg and meat.
Put in a very low oven for about 6 hours until the meat is falling off the bone.
