Slow cooked oxtail
| Recipe By: | Clement Pedro |
| Serves: | 4 |
| Cooking Time: | 2 hours |
| Prep Time: | 15 minutes |
Ingredients
- 2 kg Oxtail
- 100 g UTZ dark chocolate
- sea salt and freshly ground pepper, to taste
- water
- 3 Tbsp Worcester sauce
- 2 tbsp apple cider vinegar
- 3 Tbsp tomato paste
- 105 g brown sugar
- 3 cups canola oil
- 5 garlic cloves, finely chopped
- 1/4 red onion, sliced thinly
- 6 bay leaves
- 1 tsp peppercorns
- 6 garlic cloves, roughly chopped
- 2 onion, finely chopped
- 2 carrots,roughly chopped
- 1 stalk celery, roughly chopped
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Cooking Instructions
To make the oxtail
- Combine all the ingredients in a large pot add enough water to just cover the ingredients.
- Place in the oven to cook for 2 hours or until tender. Remove the oxtail and discard the rest.
To make the sauce
- For the sauce sauté the onions and garlic in the oil over a medium heat until caramelized. Add the remaining ingredients to the pot and cook over a low heat for an hour allowing the sauce to reduce slightly. Also note the chipotle peppers should be hydrated at this point.
- Add the mixture to a blender and blend until smooth. Return to the pan and add enough chocolate to give a hint of cocoa. Stir through.
Heat the oxtail in a pan with a little oil over high heat. Add some of the sauce and toss to coat the oxtail.
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