Inspired by Myrna Rosen
Red wine braised oxtail
Oxtail cooked low and slow until it falls off the bone, in a glossy red wine sauce. A dinner-party dish that does its work while you lay the table.
Ingredients
- 2kg beef oxtailFrom our counter: Beef Oxtail per kg →
- 2 tbsp flour, seasoned with salt and pepper
- 3 tbsp oil
- 2 onions, chopped
- 3 carrots, cut into chunks
- 3 cloves garlic, crushed
- 2 tbsp tomato paste
- 500ml dry red wine
- 500ml beef stock
- 2 bay leaves and a few sprigs of thyme
Method
- Heat the oven to 160°C. Toss the oxtail in the seasoned flour.
- Brown the oxtail in batches in hot oil in a heavy casserole, then lift it out.
- Soften the onion, carrot and garlic in the same pot for 8 minutes, then stir in the tomato paste.
- Pour in the wine and let it bubble for 3 minutes, scraping up the browned bits.
- Return the oxtail, add the stock and herbs, cover and cook in the oven for 3 to 3½ hours, until the meat pulls from the bone.
- Skim off excess fat, season to taste and serve with creamy mash.
Butcher's tip
Make it a day ahead. Chilled overnight, the fat lifts off in one piece and the flavour deepens.
