Dad's oxtail
| Serves: | 6 |
| Cooking Time: | 6 hours |
| Serving Suggestion: | Woolworths Radford Dale Syrah 2014 |
| Prep Time: | 25 mins |
Ingredients
- 5 tbsp olive oil
- 2.5 kg oxtail, cut into 4cm chunks
- Sea salt and freshly ground black pepper, to taste
- 400 g carrots, sliced julienne
- 400 g celery, sliced julienne
- 1 tbsp fresh rosemary finely chopped, plus an additional sprig
- 1 tbsp fresh thyme finely chopped,
- 4 leaves dried bay leaves
- 4 cloves
- 2 tbsp flour
- 2 cans whole tomatoes cans
- 1 cup red wine
- 1 litre beef stock
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven 220°C. Place 3 T oil in a roasting tray and heat in the oven. Once the oil is hot, add the oxtail and toss until all the meat is coated. Season to taste.
- Return the meat to the oven and cook for a further 20 minutes, or until it’s nicely browned and the fat is golden.
- Meanwhile, place the carrots, celery and herbs in a large saucepan with the remaining olive oil and gently simmer for 20 minutes. (You may need to add a few tablespoons of water at some point.)
- Remove the oxtail from the oven and set aside. Reduce the oven’s temperature to 170°C. Add the bay leaves, cloves, flour, tomatoes, wine and beef stock to the vegetables. Lastly add the oxtail, all the roasting juices and bring to a boil.
- Return to the roasting tray, cover with a lid and cook in the oven for a further 5 hours. If you make this a day or two in advance, no harm comes to it if you put it into the oven at 170°C for another hour or so to heat it up.
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