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braised-oxtail-with-wine-and-herbs

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Recipe

Oxtail is high in gelatin, and it gives extraordinary texture to the sauce in this robust dish.

Yield :  6 servings
Prep Time : 20 mins
Cooking Time : 2–3 hrs

Ingredients

  • 6½ lb (3kg) oxtail, cut into 1½ in (3.5cm) lengths
  • ½ cup all-purpose flour
  • 4 tbsp olive oil
  • 1 tbsp honey
  • 2 tbsp chopped thyme
  • 2 tbsp chopped rosemary
  • Salt and freshly ground black pepper
  • 2 onions, chopped
  • 2 carrots, cut into large chunks
  • 1 fennel, diced
  • 2 garlic cloves, sliced
  • 2 fresh hot red chiles, chopped
  • One 750ml bottle hearty red wine
  • Chopped parsley, to garnish

Directions

1. Preheat the oven to 300°F (150°C). Toss the oxtail in flour to coat lightly. Heat 2 tbsp of the oil in a large frying pan over medium-high heat. In batches, add the oxtail and cook, turning occasionally, about 5 minutes, until browned. Transfer to a large flameproof casserole.

2. Drizzle the honey over the oxtail. Sprinkle with the thyme and rosemary, and season with salt and pepper.

3. Heat the remaining oil in the frying pan. Add the vegetables, garlic, and chiles and cook for 6 minutes, until softened. Stir into casserole and add the wine. Cover and bake for 2–3 hours, until the oxtail is very tender. Skim the fat from the surface of the sauce. Garnish with chopped parsley and serve hot.

Notes

Freezing Information: Freeze for up to 3 months.Prepare ahead:

The stew can be cooled, covered, and refrigerated for up to 2 days, and gets better as it rests.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include chopped parsley for garnish.

 

Nutritional Information

Nutrients per serving (% daily value)

1576kcal (79%)
115mg (12%)
10mg (17%)
177mcg RAE (6%)
1670mg
60mg
64g
6g
3g
23g
335mg (112%)
550mg (23%)
41g (207%)
125g (192%)
5mg (29%)
 

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