Braised Oxtail

From issue #8, page 78.
Photography Aaron McLean.
    Braised Oxtail

    Serves: 4

    INGREDIENTS

    1 tablespoon olive oil
    2 kilograms oxtail
    2 onions, sliced
    2 carrots, diced
    2 stalks celery, sliced
    4 cloves garlic, crushed
    1 tablespoon finely chopped rosemary
    3 tablespoons tomato paste
    1 tablespoon Dijon mustard
    1 tablespoon flour
    500 mls beef stock
    450 mls lager beer
    2 bay leaves
    sea salt and freshly ground pepper

    To serve
    chopped flat-leaf parsley

    METHOD

    Oxtail: Preheat the oven to 160°C. Heat the oil in an oven-proof casserole and brown the oxtail, in
    batches, on all sides. Remove from the pan and set aside.

    Add the onion, carrots, celery, garlic and rosemary to the pan and cook gently until soft. Add the tomato paste and mustard and cook for 1 minute. Sprinkle over the flour and cook for another minute. Whisk in the stock and beer then add the bay leaves and the oxtail to the pot. Season, stir and cover.

    Transfer to the oven and braise for 3 hours or until the oxtail is meltingly tender, stirring once during cooking. It is even better if made the day before. Refrigerate overnight and scrape off the solidified fat. If eating on the same day, carefully skim off excess fat with a spoon. To re-heat, place in a 180°C oven until hot.

    To serve: Scatter with flat-leaf parsley and serve with a mashed root vegetable purée or a potato casserole. Serves 4

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