Rich oven-braised oxtail for a crowd
This dish can be cooked up to two days ahead. Cool completely and remove the fat from the top before reheating.
(1 votes, average: 5.00 out of 5)
Loading... Ingredients
2 kg oxtail pieces
2 onions, finely diced
3 carrots, sliced
1 celery stick, sliced
2 garlic cloves, minced
30 ml (2 tbsp) tomato paste
¼ cup tomato puree
500 ml (2 cups) beef stock
½ cup red wine
30 ml (2 tbsp) balsamic vinegar
1 bay leaf
1 sprig thyme
1 bunch parsley, chopped
259 ml (1 cup) flour, seasoned with salt and pepper
8 cups cooked Spekko Long Grain Parboiled Rice
pinch of sugar to cut acidity
sunflower oil for frying
salt and pepper
Method
1.Heat the oven to 180 ºC.
2.Toss the oxtail pieces into the seasoned flour until they are all completely coated in flour.
3.Heat oil in large casserole and working in batches, brown the meat well on all sides. When done remove meat from casserole and set aside.
4.Add the onions, garlic, carrots, celery stick and when the mixture starts to colour stir in the tomato paste and puree. Add the oxtail pieces back into the pot.
5.Pour in the beef stock, wine, balsamic vinegar and cook on the stove top for a couple of minutes.
6.Check your seasoning.
7.Add the bay leaf, thyme and parsley. Cover the pan and braise in the oven for 3 hours or until the meat is meltingly tender.