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Braised Oxtail

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This is a traditional English recipe ….oxtail requires long, slow cooking to tenderise the meat but the resulting flavour is rich and well worth the effort

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Oxtails, trimmed and cut into pieces

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Coat the pieces of oxtain in the seasoned flour, shaking off and reserving excess flour

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Ingredients …from top left clockwise … beef stock, carrots, sliced onions, sliced celery sticks (middle) … on white plate …bay leaves & few sprigs of fresh thyme, chopped parsley and grated orange rind

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Brown the oxtail pieces in batches

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Lift oxtail pieces out of pan and set aside … stir in onions, celery and carrots … cook vegetables quickly until beginning to brown and then tip in any reserved flour 

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Heat until bubbles begin to rise to the surface, then add the herbs … cover and put into the hot oven

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Braised Oxtail is traditionally served up with plain boiled potatoes to soak up the rich gravy, though mashed potatoes would be good, too 😉

RECIPE

Ingredients :

2 oxtails (about 1.5kg), trimmed & cut into pieces

2 Tbsp flour, seasoned with salt and pepper

3 Tbsp oil

2 large onions, sliced

2 celery sticks, sliced

4 medium carrots, sliced

4 cups beef stock

1 Tbsp tomato purée (paste)

finely grated rind of 1 small orange

2 bay leaves

few sprigs of fresh thyme

salt & ground black pepper

chopped fresh parsley, to garnish

Method:

  • Preheat the oven to 150ºC …coat the pieces of oxtail in the seasoned flour, shaking off and reserving excess
  • Heat 2 Tbsp oil in a large flameproof, heavy-based pan and add the oxtail in batches, cooking quickly until browned all over…lift out and set aside
  • Add the remaining oil to the pan and stir in the onions, celery and carrots … cook the vegetables quickly, stirring occasionally until beginning to brown … tip in any reserved flour and then add the stock, tomato purée and orange rind
  • Heat until bubbles begin to rise to the surface, the add the herbs ….cover and put into the pre-heated oven … cook for 3½ to 4 hours until the oxtail is very tender 
  • Remove from the oven and leave to stand, covered, for 10 minutes before skimming off the surface fat … adjust the seasoning, dish out and garnish with parsley … serve with boiled new potatoes or mashed potatoes

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