OXTAIL

You need a little patience to cook this one, but the long and slow braising helps release the fabulously rich flavour!

Serves 4-6

Prep 20 min

Cook 2 hrs 15 mins

1.5kg oxtail

100ml cake flour

2 tbsp (30ml) sunflower oil

1 tbsp (15ml) olive or avocado oil

3 cloves garlic, crushed

1 onion, peeled and finely diced

1 cup (250ml) red wine

1½ cups (375ml) beef stock

2 bay leaves

1 tsp (5ml) thyme

2 medium carrots, peeled and sliced

salt and black pepper, to taste

1 Preheat the oven to 160°C. Toss the oxtail

in the flour, season with salt and pepper

and shake off the excess flour. Heat the

sunflower oil in a heavy-based casserole

pot and brown the meat for 2-3 minutes

per side or until golden-brown all over. Set

aside.

2 Heat the olive oil in a heavy-based

ovenproof pot and fry the garlic and onion

over a low heat for 5 minutes.

3 Increase the heat and add the reserved

oxtail with any meat juices and the wine.

Allow to cook for 2 minutes before adding

the stock, bay leaves and thyme.

4 Cover and cook in the oven for 1 hour.

5 Stir in the carrots, season again with salt

and pepper and return, covered, to the oven

for a further hour or until the oxtail is tender.

Skim off any excess oil.

6 Serve with mashed potatoes and seasonal

vegetables.

#oxtail #beef