Braised Oxtail
Braised Oxtails
oxtails, trimmed of fat
100g/4oz beef dripping
225g/8oz carrots, chopped
225g/8oz onions, chopped
225g/8oz celery sticks, chopped
225g/8oz leeks, chopped
450g/1lb tomatoes, chopped
sprig of thyme
1 bay leaf
1 garlic clove, crushed
570ml/1 pintred wine
2.25L/4pt veal stock
salt and pepper
For the garnish:
1 carrot, diced finely
1 onion, diced finely
2 celery sticks, diced finely
½ small leek, diced finely
4 tomatoes, skinned, seeded and diced
1 heaped tbsp fresh parsley, chopped
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Separate the trimmed tails between the joints and season with salt
and pepper.
3. In a large pan, fry the tails in the dripping until brown on all
sides, then drain in a colander.
4. Fry the chopped carrots, onions, celery and leeks in the same pan,
collecting all the residue from the tails.
5. Add the chopped tomatoes, thyme, bay leaf and garlic and continue to
cook for a few minutes.
6. Place the tails in a large braising pan with the vegetables.
7. Pour the red wine into the first pan and boil to reduce until almost dry.
8. Add some of the stock then pour onto the meat in the braising pan and
cover with the remaining stock.
9. Bring the tails to a simmer and braise in the preheated oven for 1½-2
hours until the meat is tender. Lift the pieces of meat from the sauce
and keep to one side.
10. Push the sauce through a sieve into a pan, then boil to reduce it,
skimming off all impurities, to a good sauce consistency.
11. While the sauce is reducing, quickly cook the diced garnish carrot,
onion, celery and leek in 1 tbsp water until soft.
12. When the sauce is ready, add the tails and vegetable garnish and
simmer until the tails are warmed through.
13. Add the diced tomato and spoon into hot bowls allowing 3 or 4 oxtail
pieces per portion.
14. Sprinkle with chopped parsley and serve
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