Slow Braised Oxtail

Slow-braised-oxtail-3.jpg

Ingredients

  • 2 kg Oxtail

  • 4 large carrots peeled and finely chopped

  • `1 onion finely chopped

  • 2 stalks celery finely chopped

  • 5 garlic cloves finely chopped

  • 3 Bay Leaves

  • 2 sprigs rosemary

  • 1 cup red wine

  • 400 g (14oz) chopped tomatoes

  • 4 cups beef stock

  • salt and pepper to taste

Instructions

  • Season the oxtail generously with salt. In a large pot set over high heat, brown the oxtail in batches.

  • Remove and set aside. Add the onions, celery and carrots and cook until golden and just starting to soften.

  • Add the garlic and herbs and sauté for another minute.

  • Add the red wine and allow to reduce slightly.

  • Add the tomatoes and the oxtail back to the pot.

  • Pour in the stock, just enough to cover the oxtail. Reserve the rest. Season with salt and pepper.

  • Bring up to a boil then reduce the heat, cover and simmer gently for 2-3 hours. Check every 45 minutes if the oxtail needs more stock and top up as needed.

  • Remove the lid for the last hour of cooking to allow the sauce to reduce.

  • Serve the soft oxtail with mashed potatoes, polenta or rice.

Johanna BostockComment