A delicious dinner recipe for Fall-off-the-bone Oxtail served with cauli mash
15 ml olive oil.
1.5 kg oxtail.
3 garlic cloves, crushed.
2 birds eye chilies, chopped fine.
1 brown onion, chopped fine.
4 leeks, chopped fine.
125 gr good quality bacon, chopped.
4 medium sized carrots, peeled and cut into small chunks.
1 cup good quality concentrated beef stock.
1 tin chopped and peeled tomatoes.
2 glasses of red wine.
A handful of fresh rosemary & thyme.
3 bay leaves.
Salt and black pepper to taste.
Cauliflower mash to serve.
Rainbow carrots to serve.
First, heat the olive oil in a large iron cast pot or casserole dish. Brown the pieces of meat, and set aside.
Add the garlic, chili, onion, leeks, bacon and carrots to the pot, and fry for a few minutes until the onion is translucent.
Deglaze the pan by adding the stock, tin of tomatoes and wine. Replace the meat into the liquid, add the herbs, bay leaves and season.
Leave to slow cook on low heat for 5 hours, covered, stirring every now and then.
After cooking time, you can remove the meat from the liquid and turn up the heat to reduce the juices.
Season to taste, serve with mashed cauliflower, rainbow carrots and more red wine. Serves six.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.