Home » Umngazi Recipes » OXTAIL RECIPE

OXTAIL RECIPE

Posted on: May 17, 2016, in Umngazi Recipes

(Serves 8)
Oven 150C
INGREDIENTS:

• 3kg oxtail
• Seasoned flour – (flour, salt, pepper, mixed herbs)
• Sunflower oil
• 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 tablespoons lemon juice
• 1½ tablespoons tomato paste

METHOD:

• 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 congealed 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.

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