Braised oxtail

Posted: January 4, 2011 by nietize in Beef, Stew
Tags: , , , ,

From Cook with Jamie
Serves 6
1 oxtail, cut into 10cm chunks
1 stick of celery, finely chopped
1 onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 leek, trimmed and finely chopped
1/2 bottle of white wine
1 tbsp of fennel seeds, crushed
1 tbsp juniper berries, crushed
1/2 a cinnamon stick
1 dried red chilli, crushed
sea salt and black pepper
1 large tbsp tomato puree
4 X 400g tins plum tomatoes
1 tbsp fresh oregano leaves
a handful of fresh sage leaves
a knob of butter
optional: Parmesan cheese

Preheat the oven to 150 degrees.

Get a large ovenproof saucepan hot and add a splash of olive oil. ear the oxtail until brown on all sides, then add the celery, onion, carrot and leek. Cook gently until golden brown and add the wine and your crushed spices, cinnamon, chilli, tomato puree and tins of tomatoes. Top up with a little water – you just need enough to make sure all the meat is covered- and put a lid on. Put the pan in the oven for 4 to 4 1/2 hours, until the meat is falling off the bone. Remove from the oven and lift the meat out of the stew. When cool enough to hand, shred all the meat off the bones. Pick through the meat with your fingers to make sure that no bony bits remain, then put the meat back in the pot. Add the oregano and simmer for 15 minutes and season to taste. Fry the sage leaves in the butter until crispy and dark green, then drain them on kitchen paper. Serve the stew with some fried sage leaves.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s