Braised Oxtail with Root Vegetables
- 2.25 kg oxtail (cut into pieces)
- 25gm flour
- sea salt and freshly ground black pepper
- 3 Tbsp vegetable oil
- 4 peeled carrots (2 cut into chunks and 2 cut into batons)
- 4 celery stalks (2 cut into chunks and 2 cut into batons)
- 1 large onion
- 4 garlic cloves, peeled
- 750ml bottle hearty red wine
- 475ml brown stock
- 2 Tbsp tomato puree
- 2 bay leaves
- 5 parsley stems
- 2 turnips peeled and cut into wedges
- 2 parsnips peeled and cut into wedges
- 2 Tbsp chopped parsley
Pre heat the oven to 150°C.
Trim the excess fat off the oxtail and pat dry.
Season the flour with salt and pepper, then dredge the oxtail in flour, shaking off any excess. In a flameproof casserole heat the oil over medium high heat. Brown the oxtail in batches, as they brown, transfer them to a plate.
Discard any fat from the pot, then add the chunks of carrot and celery, the onion and garlic. Pour in 475ml of the red wine and bring to the boil, deglazing the pot by scraping up the browned bits from the bottom. Stir in the stock and tomaro puree, then add the bay leaves and parsley.
Return the oxtail to the pot, cover with a damp piece of parchment paper and then the lid. Braise in the oven for 3 - 4 hours ( timing will depend on the size of the pieces). The meat should be tender but not falling off the bone. Transfer the oxtail to a platter, and strain the liquid into a large glass measuring jug or a bowl. Leave to cool, then cover both and refridgerate overnight. The next day, remove all the fat from the top of the jellied liquid and any from the oxtail pieces. Preheat the oven the oven to 180°C
Put the liquid in a saucepan with the remaining wine, and bring to a boil. Reduce and simmer for 10 mins. Place the oxtail in a baking dish and pour the sauce over it. Set aside.
Bring a saucepan of salted water to a boil, and blanch the turnips, parsnips and the remaining carrots and celery for 2 minutes. Drain and refresh under cold water. Scatter the vegetables over the oxtail. Transfer to the oven and cook uncovered for 1 hour, or until the oxtail is almost falling off the bone. Scatter the chopped parsley over the oxtail and serve with soft polenta or mashed potato.