Spicy oxtail with gremolata rice
Celebrity chef Jenny Morris developed this oxtail with a twist for Spekko.
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Loading... Ingredients
- cake flour to dust
- salt and freshly ground black pepper to taste
- 2 oxtails, sliced
- 30 ml (2 tbsp) olive oil
- 30 ml (2 tbsp) butter
- 4 cloves of garlic, crushed
- 2 large onions, chopped
- 30 ml (2 tbsp) harissa paste
- 1 x 400 g can chopped tomatoes
- 30 ml (2 tbsp) tomato puree
- 500 ml (2 cups) red wine
- 1 x 410 g can butter beans, drained
- 1 x 410 g can chickpeas, drained
- 15 ml (1 tbsp) finely grated lemon rind
- 2 cloves of garlic, finely chopped
- 125 ml (½ cup) finely chopped parsley
- 1 red chilli, finely chopped
- 4 x 250 ml (4 cups) cooked Spekko Long Grain Parboiled Rice
Gremolata rice
Method
- Season flour with salt and pepper and dust oxtail with seasoned flour. Heat oil and butter in a large saucepan and brown the oxtail in small batches. Set aside.
- Add the garlic and onions to the saucepan and fry until soft but not brown.
- Stir in harissa paste and cook for 5 minutes. Stir in the tomatoes and red wine and return the oxtail to the saucepan.
- Simmer gently for 2½ – 3 hours or until oxtail is tender. Add beans and chickpeas and simmer for a further 15 minutes. Season to taste.
- Rice: Mix all the seasoning ingredients and stir into Spekko Long Grain Rice. Serve oxtail with rice.