Home » Umngazi Recipes » Slow braised red wine oxtail

Slow braised red wine oxtail

Posted on: June 19, 2015, in Umngazi Recipes

(This recipe serves 8)
Ingredients:

3kg oxtail

Seasoned flour – (flour, salt, pepper, mixed herbs)

Sunflower oil – to brown the meat

3 large onions – sliced

3 cloves garlic – chopped

1 bottle good red wine

Beef stock – enough to cover oxtail

1 bouquet garni (thyme, parsley)

Salt and cracked pepper

2 bay leaves

3 tablespoons red currant jelly

Peel of ½ lemon

Peel of ½ orange

600g carrots – sliced

1½ tablespoon lemon juice

1½ tablespoon tomato paste

Method:

Oven 150°C

Trim oxtails of as much fat as possible.

Shake oxtails in seasoned flour in a bag till well coated.

In a heavy bottomed saucepan, heat the oil and brown the oxtails for about 5 minutes until they glisten

Transfer the meat to a stove-to-oven casserole dish with a lid.

In the cooking fat, fry the onions until they start to colour and then add them to the oxtails.

Add the red wine, enough beef stock to cover the meat and bring to the boil.

Add the bouquet garni, salt pepper, bay leaves, jelly and peel and simmer for 2 hours.

Cool.

Remove any fat from surface.

Add carrots, lemon juice and tomato paste.

Bring back to the boil then place on lowest shelf in the oven and cook slowly for 2½ hours at 150 °C