- 1kg Oxtail
- 2 big lugs of oil
- 1 leek
- 2 carrots
- 2 celery stalks
- 1tbs fresh chopped rosemary
- 1 tbs fresh chopped thyme
- 2 bay leaves
- 1tbs plain flour
- 400g tinned tomatoes
- 200ml red wine
- 2 cloves
- 500ml good beef stock
- salt and pepper to season
- serves 4
Tuesday, 12 May 2015
I've done it again, another recipe that takes hours to make and this time it really does need as long as possible. I took over 4 hours but it is worth it, also oxtail is one of those cuts that needs a long time otherwise the meat that is not very pleasant if it's chewy
Put baking tray in the over and pre-heat oven to 220c. Once heated put the oxtail on the tray and cover with 1 lug of oil and mix together and place back in the over for 20 minutes or until golden brown.
When the oxtail have been caramelised, take out the oxtail and put to one side, then turn the oven down to 150c.
Whilst the oxtail are in the oven, take a casserole dish and place on the hob and add the other lug of oil and gently heat.
Cut the leek, celery stalks and carrots in half, then slice and add to the casserole dish and mix into the oil.
Add the rosemary, thyme and bay leaves in the casserole pot and put on the lid and gently cook for 20 minutes.
After 20 minutes stir the plain flour into the vegetables. Once the flour has been stirred and cooked into the mixture add the tinned tomatoes, red wine and cloves and again stir together.
Take the tray of the oxtail and put them and the liquid into and pot then pour in the beef stock.
Put the casserole dish into the oven and cook for at least four hours – for better results cook for longer.
You will need to keep an eye on the casserole ever 30-45 minutes to ensure it doesn't dry out and you should add more water or stock if required.
Once finished, take out the oven and leave for about 10-15 minutes.
Take out the oxtails and remove the meat from the bones – be careful as they will be very hot, I used a fork to pull the meat off.
Put the pulled meat back into the casserole dish and stir together.
This made a great ragu for pasta and I served it with spaghetti, but you could have it with creamy mashed potatoes and vegetables.