Slow Braised Oxtail
March 18th 2010 08:25
This is once again a bit of a bulk cooking dish for me. I feed 5 adults plus my twins with this amount and I usually have left overs. I love LOTS of sauce with oxtail so the rice almost drowns in it so I always make sure I add stock when it starts looking a bit dry. I don’t add too much to it, just the basic flavourings and then one or two secret ingredients, which off course I’m sharing with you!
Serves 6-8
2kg Oxtail
4 Large carrots, peeled and finely chopped
2 large onions, finely chopped
5 stalks Celery, finely chopped
5 Garlic cloves, finely chopped
2 Large Tomatoes, Chopped
1 packet Chilli Beef & Vegetable Soup Powder (Brown onion or Cream of Mushroom will also work),mixed with 1l water
3tbsn Bovril
1 glass Red Wine (I used Merlot)
3 Bay Leaves
2 tbsn Mascarpone Cheese
Salt and Black pepper to taste
In a large, heavy based pot, brown the Oxtail in batches.
Remove and set aside, add some more oil to the pot and fry the onions, celery and carrots until golden and just starting to soften.
Add the garlic and sauté for another minute.
Add the red wine and allow to reduce slightly.
Add the tomatoes and the Oxtail back to the pot.
Mix the Bovril with the Soup powder & water and add to the meat. Add the Bay leaves and allow to come to the boil.
Reduce the heat and simmer gently for 3-4 hours (when I see the Oxtail gets a bit dry, I just add more water to it, you can also add beef/chicken stock, but it shouldn’t really be necessary)
When the meat is soft, add the Mascarpone and stir through. Season to taste.
Serve with cooked Rice.
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Comment by Chris Champion
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