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Oxtail

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Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 60 g butter
  • 2 tbsp sunflower oil
  • 1 kg oxtail
  • 110 g cake flour
  • 1 med onion
  • 3 med carrots
  • 1 large leek
  • 1 stick celery
  • 3 large garlic cloves
  • 2 sprigs of fresh rosemary
  • 2 medium tomatoes
  • 500 ml red wine
  • 2 l beef stock
  • Salt and pepper

Method
 

  1. Heat a heavy-based pot.
  2. Add butter and oil. Dust the oxtail with the flour seasoned with salt and pepper.
  3. Sear the pieces, remove them from the pot and set aside. In the same pot, sauté the roughly chopped onion.
  4. Add chopped carrots, leeks, celery, garlic, and rosemary when caramelised.
  5. Cook veggies through.
  6. Add tomatoes, 400ml red wine, 2 cups of stock and the oxtail pieces.
  7. Simmer gently at a low heat.
  8. Add more stock when this amount has reduced to just covering the meat, and continue simmering for eight hours, stirring occasionally.
  9. You may need to use more stock.
  10. Add the remaining 100ml red wine and allow to cool slightly, before removing meat from the bone, shredding it and setting it aside with the sauce ready for the risotto.