Braised Oxtail

Method

1. Heat oven to 160°C. Season oxtail and dust with flour.

2. Brown in oil in batches in a casserole; set aside.

3. Cook onion, carrots and garlic 5 minutes, add tomato purée.

4. Add wine and reduce by half.

5. Return oxtail, add stock and bay leaves.

6. Cover and braise 3 hours until the meat falls off the bone.

7. Skim fat and serve with mash or rice.

• braised
• slow
• hearty

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