Braised Oxtail With Cinnamon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tessa | 1 | Servings | |
INGREDIENTS
| 2 | Oxtails cut into pieces | |
| 2 | T | Seasoned flour |
| Butter | ||
| 1 | Onion | |
| 2 | Sticks celery | |
| 2 | Carrots | |
| 150 | Ruby port | |
| 1 | Bottle red wine, full | |
| bodied Rhone | ||
| is good | ||
| 3 | Sticks cinnamon, broken into | |
| pieces | ||
| 3 | Bayleaves | |
| 2 | t | Black peppercorns |
| 5 | Sprigs thyme, up to 6 | |
| Salt and fresh ground black | ||
| pepper | ||
| 1 | Strip orange zest | |
| 1 1/4 | Rich beef stock |
INSTRUCTIONS
Preheat oven to 150C/gas 2. Trim oxtail pieces of excess fat and wash the meat. Toss in seasoned flour and shake off any excess. Melt some butter in a heavy bottomed pan or frying pan. Add oxtail - sear brown on all sides. Remove oxtail with slotted spoon to deep ovenproof casserole. Peel and roughly chop vegetables, add to pan and brown in butter. Add vegetables to oxtail in casserole. Add port to pan. Reduce until sticky, stirring constantly to scrape up crusty meat sediment from pan. Gradually add wine to pan and bring to the boil. Boil hard for about 10 minutes to drive off alcohol. Add stock, cinnamon, bay. peppercorns, thyme, salt & pepper. Return to boil. Add to oxtail casserole. Cover with lid and cook in pre-heated oven for 31/2-4 hours, until meat is falling from bones. Remove oxtail from casserole with slotted spoon and keep hot. Strain casserole juices into clean pan, pressing vegetables well with back of ladle or draining spoon to extract all possible flavour. At this point the casserole could be refrigerated overnight to allow fat to solidify, and then be removed. Re-heat oxtail and sauce. Bring sauce to boil and season to taste. Skin off as much fat as possible. Sauce should be deep in colour, rich and unctuous. Serve oxtail with sauce poured over and with mashed potatoes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1800
Calories From Fat: 833
Total Fat: 94.9g
Cholesterol: 244mg
Sodium: 1029.1mg
Potassium: 2155.8mg
Carbohydrates: 209.9g
Fiber: 39.8g
Sugar: 63.8g
Protein: 36.9g