Wednesday, 8 October 2008

Braised Oxtail

This is a good recipe now the days are getting colder and shorter. I've only tried Oxtail once before and i wasn't impressed, but i blame one of the ingredients for that (Mace!!??) I went to a "proper" butchers last weekend and decided to have another go. Result!

You need:

1 large Oxtail - cut into chunks
1 tablespoon Plain Flour
1 teaspoon Ground Chilli Flakes or powder
1 tablespoon English Mustard powder
2 tablespoons Olive Oil
2 Onions - diced
2 stalks Celery - diced
250g Button Mushrooms - thickly sliced
2 Carrots - diced
3 cloves Garlic - roughly chopped
2 tablespoons Tomato Puree
3 Bay leaves
2 sprigs Thyme
1 bottle cheap Red Wine
2 tablespoons Dijon Mustard
2 teaspoons Black Pepper

Pre-heat the oven to 150c. Put the Oxtail chunks into plastic food bag, along with the Mustard powder, Chilli, and a couple of teaspoons of Black Pepper. Close the bag and gently shake to evenly coat the meat.

Gently heat the Olive Oil in a large pan and then add the Oxtail. Cook gently on all sides to let the Oxtail turn a nice golden brown. Remove the meat and set aside on a plate.

Add the Onions, Celery and Carrots to the pan and cook for 5 or 6 minutes to allow them to colour slightly as well. Add the Garlic to the pan, followed by the Puree and the 'Shrooms. Cook gently for another 5 or 6 minutes.

If your pan is large enough and oven proof (and comes with a lid), then carry on. If not, you need to transfer the veggies to a large casserole dish.

Add the Oxtail and the Bay and Thyme. Add the Red Wine and bring to the boil. Cover with a lid and stick it in the oven for an hour.


Return to the oven for at least another hour. If the meat is then nice and tender and petty much falling off the bone, then it's good to go. If not, give it another 30 mins to an hour. Now you can stir in the Dijon Mustard

Serve with Mashed Potato and Veg of your choice. Peas and Broad Beans are good!

Feeds 4


Swedish Mike said...

I'm like Quagmire, immune to mace! Giggidy, giggidy, gi-guh-dy! ;)

Looks good though, will have to give it a go.

Martin said...

This is a proper winter warmer, you won't be disappointed.

Mace. In your dinner. That's just wrong.

Swedish Mike said...

Maybe you need to mace the ox in order to get his tail without getting your own tail whupped? ;)

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