 |
Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
|
Sometimes I just crave stewed meat. Like most stewed dishes this is best if left to sit for a day so that the flavours can develop. Ingredients:
1.5 kg oxtail in pieces |
1 good tbsp flour |
4 tbsp olive oil |
1 to 1 1/2 cups red wine |
2 medium onions peeled and chopped |
1 large carrot peeled and chopped |
1 head garlic peeled and chopped |
1 small can tomatoes, roughly crushed (approx 400 gm) |
2 bay leaf |
1 good pinch dried thyme |
1/2 - 1 tsp grated lemon or orange zest |
parsley, washed and chopped |
salt & pepper |
1 to 2 good handfuls green beans, topped and tailed and cut in half |
parmesan as needed |
Directions:
1. Rinse the oxtail if necessary, then season with salt and pepper and dust with flour.
2. In a heavy frying pan heat 2 Tbsp of the oil on medium and fry half the oxtail until nicely browned all over, about 10 minutes.
3. After each round of frying add half the red wine and, using a wooden spoon, scrape the pan to get up all the crusty bits.
4. In a separate large casserole or heavy bottomed large pan with a lid heat the remaining 1 Tbsp of oil and add the onions and carrots.
5. Cook on medium heat for about 5 to 7 minutes or until the onions are translucent but not browned.
6. Add 3/4 of the garlic, stir in and cook for another minute or so.
7. Add the tomatoes, bay leaf, thyme, browned oxtails and red wine.
8. Add enough water to cover well and season very lightly with salt and a little pepper. Stew for a good 2 hours on low heat or until the meat is easily detached from the bones.
9. Remove the oxtail from the liquid, strip of their meat and return the meat to the sauce. (I boil the bones again with an onion and carrot to make a simple stock for cooking or soup).
10. Steam the green beans or cook in boiling salted water until al dente.
11. If you need to, reduce the sauce over medium heat until of a nice consistency.
12. Add the parsley, the remaining garlic (chop a bit more finely), citrus zest, green beans, and season well with salt and pepper.
13. Serve over pasta with generous scrapings of parmesan and a bit more chopped parsley if you like.
|
|