Ingredients
2.5kg oxtail
Salt & Pepper
5T olive oil
400g cubed carrots
400g chopped celery
2 sprigs of rosemary finely chopped
2 sprigs of chopped thyme
3 bay leaves
3 cloves
4T flour
2 cans of whole tomatoes
1cup red wine
1litre beef stock
Method
Preheat the oven to 220°C.
Toss meat in 2T flour to coat all the meat. Pour oil in a roasting tray and heat in the oven. Once the oil is hot, add the oxtail and toss until all the meat is coated. Season to taste.
Return the meat to the oven and cook for a further 20 minutes, or until it’s nicely browned and the fat is golden.
Meanwhile, place the carrots, celery, a little bit of water and herbs in a large saucepan with the remaining olive oil and gently simmer for 20 minutes.
Remove the oxtail from the oven and set aside. Reduce the oven’s temperature to 170°C. Add the bay leaves, cloves, flour, tomatoes, wine and beef stock to the vegetables. Lastly add the oxtail, all the roasting juices and bring to a boil.
Return to the roasting tray, cover with a lid and cook in the oven for a further 5 hours. If you make this a day or two in advance, no harm comes to it if you put it into the oven at 170°C for another hour or so to heat it up. Cooking time may be reduced if a pressure cooker is being used.
Serve with basmati rice or mustard mash potato and chopped parsley.
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