OVEN BAKED PUMPKIN FILLED WITH CAULIFLOWER AND BROCCOLI FLORETS
SLOW COOKED OX TAIL
Rub ox tails with salt and pepper .
Sear on each side for 2-3 minutes .
Transfer ox tails to slow cooker
Pour over a mix of 1 cup of red wine , 400gm tin of diced tomatoes , 800gm tin of shoestring beetroot (strained) , 1/2 cup of Worcestershire sauce , 3 tbs of minced garlic , 1 small red chilli finely chopped
3 cups of chicken stock .
Cover and cook on low for 4 hours or until meats falls from the bone .
Strip meat from the bone and remove bone from the slow cooker .
Add 1/2 cup of chia seeds , 1 cup of wild rice , 1 green and red capsicum sliced .
Cover the slow cooker and continue to cook for 2 hours .
Serve with wedges of oven baked pumpkin .
Rub ox tails with salt and pepper .
Sear on each side for 2-3 minutes .
Transfer ox tails to slow cooker
Pour over a mix of 1 cup of red wine , 400gm tin of diced tomatoes , 800gm tin of shoestring beetroot (strained) , 1/2 cup of Worcestershire sauce , 3 tbs of minced garlic , 1 small red chilli finely chopped
3 cups of chicken stock .
Cover and cook on low for 4 hours or until meats falls from the bone .
Strip meat from the bone and remove bone from the slow cooker .
Add 1/2 cup of chia seeds , 1 cup of wild rice , 1 green and red capsicum sliced .
Cover the slow cooker and continue to cook for 2 hours .
Serve with wedges of oven baked pumpkin .
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