- 5kg oxtails, sawn into sections and trimmed of fat
- ½ cup flour
- 125g butter
- 50mls brandy
- 1 onion, diced
- 3 carrots, large diced
- 1/3 bottle red wine
- 1 sprig thyme, 1 sprig rosemary
- 4 cloves garlic, peeled
- 2 pieces of orange zest
- 1 litre beef stock
- 250 mls tomato juice
- freshly ground black pepper
Pre heat oven to 160°C.
Roll the oxtail in the flour and brown in batches in the butter.
Transfer browned oxtail to a cast iron casserole.
Place over a low heat and cook for a few minutes.
Add warmed brandy and light with a match if it doesn’t self-ignite, shake the dish till flames appear (be careful).
Using the pan you used for browning the oxtail, sautee the onion and carrot and add wine, turn up the heat to high and stir the pan well, collecting all the yummy bits from the bottom, then tip over the oxtail.
Add herbs, garlic, orange zest, liquids and salt and pepper.
Cover with buttered baking paper, to stop the meat from drying out.
Place lid on the casserole and cook for 2 ½ hours.
Strain sauce from the meat in a tall jug and allow the fat to come to the top, then skim off.
Once fat is removed pour the sauce back over the meat and continue to cook till the meat is ready to fall from the bones.
Serve with creamy mashed potato.
John Hawkesby’s Wine Suggestions
- Southbank Estate 2005
- Alpha Domus 2006
- Coopers Creek 'Chalk Ridge' 2006
- Margaret River 2004