Fabulous Oxtail Recipe #606
This is superb. FABULOUS OXTAIL
3¾ hours | 35 min prep
Servings unknown Correct this
- 3 oxtails
- 3 carrots
- 3 medium-size onions
- 3 stalks celery
- 1/4 cup olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 6 tablespoons plum jam
- 3 tablespoons brown sugar
- 2 cups beef stock
- 2 cups red wine
- salt & pepper
- Trim fat from the ox tails and cut into sections between the joints.
- Peel the carrots and onions, trim the celery and cut into even-sized pieces about. Heat the oil and butter in a frying pan and brown the oxtail well on all sides.
- Transfer the meat to a large casserole. Add the vegetables to the pan and toss regularly until they are well browned.
- Add the flour and cook for 2 - 3 minutes until flour begins to brown lightly.
- Add the plum jam, vinegar, sugar, beef stock, red wine and bouquet garni and stir well to make a smooth mixture. Bring to the boil and then pour over the oxtail.
- Cover and cook at 150 C for 3 hours until the meat is very tender and falling off the bone. Taste the sauce and season with salt and pepper if needed.
- (Don't forget to remove the bouquet garni.) If possible, leave the casserole to stand overnight to allow the fat to rise and set. Skim off fat and re-heat. Serve with creamy mashed potatoes with chopped parsley.
- NOTE:-If the sauce needs to be thicker mix an extra tablespoon of flour with 2 tablespoons butter and stir into the casserole bit by bit 5 minutes before serving.
- Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
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5 stars