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Oxtail
For fans of slow-cooking, Reg braises a winter favourite.
ingredients
3kg oxtail pieces
salt
pepper
2 tablespoons olive oil
2 onions, diced
2 carrots, diced
2 sticks celery, diced
1 leek, diced
2 cloves garlic, chopped
500g ripe tomatoes, chopped
sprig of thyme
1.5 litres of beef stock
Garnish
1 tablespoon butter
1 onion, finely diced
1 carrot, finely diced
2 celery sticks, finely diced
2 tablespoons freshly chopped parsley
method
Trim the oxtails and season with salt and pepper. Heat the oil in a pan and brown the oxtails on all sides. Do not overcrowd the pan, you want them to brown, not stew. Remove from the pan and place in an ovenproof dish.
Put the onion, carrot and celery into the pan and cook until brown. Add this mixture to the dish with the oxtail, and also add the leek, garlic, tomatoes and thyme.
Make sure the meat is covered with stock. Cook in a preheated oven 175°C for 1½ to 2 hours.
Remove the meat from the sauce and keep warm.
Push the sauce through a sieve into a pan, then boil to reduce it, skimming off all the impurities. Check for seasoning.
To make the garnish, melt the butter in a pan, add the onion, carrot and celery and cook until golden brown. Season with salt and pepper. When the sauce is ready, add the oxtails and simmer until hot.
To serve, allow 3-4 oxtail pieces per person. Put onto a plate, spoon over the sauce and the garnish. Sprinkle with chopped parsley and serve with creamy mashed potato.
Serves 6.
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