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Slow Braised Oxtail With Red Wine |
| Oxtail with a hint of horseradish and plenty of red wine |
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Serves |
4 |
Cooking Time |
3 hours |
Temperature |
Warm oven, Gas Mark 3, 160°C, 325°F |
8 pieces oxtail
15ml (1tbsp) olive oil
30ml (2tbsp) seasoned flour
1 onion, cut into quarters
1 leek, cut into large chunks
2 sprigs fresh thyme
2 bay leaves
2 sticks celery, cut into large chunks
2 cloves garlic, squashed
300ml (½pt) red wine
600ml (1pt) beef stock
15ml (1tbsp) horseradish sauce
Thickening gravy granules |
Toss oxtail in seasoned flour. Heat oil in large ovenproof casserole and brown oxtail.
Add vegetables, herbs, red wine, stock and horseradish sauce. Stir well. Cook in oven for about 3 hours until meat is falling off the bone. Thicken liquid if necessary with thickening gravy granules. Serve with creamy mash and steamed seasonal vegetables.
If you like braised vegetables with a little bite, add some more celery and leeks during the last hour of cooking. |
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