Braised oxtail

pfunzofaith

Apr 11, 20192 min read

Ingredients

· 1 medium leek (trimmed and halved length way, chopped into rough cut)
· ½ stalk of celery (trimmed and halved length way, chopped into rough cut)
· 1 medium carrots (peeled and chopped into small pieces)
· Sprig of fresh thyme (chopped)
· 1 bay leaf
· 2 tsp cake/bread flour
· 300ml beef stock or 1 cube of beef stock with 300ml water or 2 tsp beef stock powder with 300ml water
· ½ Worcestershire sauce
· ½ of 400g plum tomatoes (tin)
· Salt and pepper
· Olive oil

Methods

1. Preheat the oven to 160 degrees C

2. Place the oxtail into a roasting tray, add some salt and pepper and a little olive oil. Place in oven for 15 min or until golden brown

3. Meanwhile, in a large pot pour in olive oil and put in the celery, carrots and leek over low-medium heat

4. Add then thyme and bay leaf into the pot and cook for 15 min until everything is soft, stir frequently

5. Remove the oxtail from the oven and set aside

6. Into the pot add in the flour and stir until well combined. Ad in the tomatoes and the stock

7. Add in the oxtail, sauce and any roasting juice, stir well

8. Increase the heat and bring to a boil.

9. Then either transfer into a roasting tray or place the oven safe pot into the over, cook for 2 hours or until meat falls of the bone.

10. Side note: add more water into pot when in oven, when the water goes too low.

11. Remove tray or pot from oven and leave to cool for 10 min

12. Season to taste

13. Make sure to skim off the excess oils before serving

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