| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Tessa, Bramley’s, Country, Kit |
1 |
servings |
INGREDIENTS
| 2 |
|
Oxtails cut into pieces |
| 2 |
tb |
Seasoned flour |
|
|
Butter |
| 1 |
|
Onion |
| 2 |
|
Sticks celery |
| 2 |
md |
Carrots |
| 150 |
ml |
Ruby port |
| 1 |
|
Bottle red wine; (full bodied Rhone |
|
|
; is good) |
| 3 |
|
Sticks cinnamon; broken into pieces |
| 3 |
|
Bayleaves |
| 2 |
ts |
Black peppercorns |
| 5 |
|
Sprigs thyme; up to 6 |
|
|
Salt and fresh ground black pepper |
| 1 |
|
Strip orange zest |
| 1 1/4 |
l |
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.
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