Recently, oxtail has become rather fashionable in restaurants and with some well-known chefs increasingly offering the humble oxtail on their menus. And no wonder. It is full of sweet and succulent flavour which comes from the meat being so close to the bone. It is therefore excellent as the base of stocks and sauces but allowed to slow cook it can make a delicious meal in its own right especially when served with a delicious glass of Tempranillo or Carmenere.
1 large white onion (Diced)
6 Button mushrooms (Sliced)
1 carrot (grated)
1 Stick celery (Diced)
1 Star anise
1 Sprig thyme
1 Ltr Beef Stock
200ml Red Wine
- When buying oxtail ask your butcher to cut it for you as this can be quite tricky or for the more adventurous, cut between the natural joints and it’ll cut through nicely.
- Dice the onion and sweat it off in a heavy based pot with a star anise, grated carrot, celery and mushrooms.
- Once all vegetables are soft, remove them from the pot and place in a clean bowl.
- Return the pot to the stove, deglaze the pan with the water and get all the nice brown bits on the bottom off. Pour this in with the vegetables.
- Now get your pot nice and hot. Meanwhile, season the oxtail with salt, not pepper at this stage as it will be scorched in the heat of the pan.
- Now put your oxtail into the pan and brown all sides. Season with pepper now, add all vegetables, red wine, stock, thyme and let this cook slowly for around 4 hours, topping up with water when needed. You could speed this up by using a pressure cooker taking approx. 2 hours.
- Once the meat is soft, take it out of the pot and set aside to cool. Turn up the heat and reduce the sauce until it is thick and syrupy. Once the oxtail is cool, you can pick it, shred it and fold it through your sauce.
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