Description
This is superb.
Ingredients
- Oxtails
- Carrots
- Onions
- Celery
- Olive Oil
- Butter
- Flour
- Plum Jam
- Brown Sugar
- Beef Stock
- Red Wine
- Salt & Pepper
Instructions
- Trim fat from the ox tails and cut into sections between the joints
- Peel the carrots and onions, trim the celery and cut into even-sized pieces about
- Heat the oil and butter in a frying pan and brown the oxtail well on all sides
- Transfer the meat to a large casserole
- Add the vegetables to the pan and toss regularly until they are well browned
- Add the flour and cook for 2 – 3 minutes until flour begins to brown lightly
- Add the plum jam, vinegar, sugar, beef stock, red wine and bouquet garni and stir well to make a smooth mixture
- Bring to the boil and then pour over the oxtail
- Cover and cook at 150 c for 3 hours until the meat is very tender and falling off the bone
- Taste the sauce and season with salt and pepper if needed
- If possible, leave the casserole to stand overnight to allow the fat to rise and set
- Skim off fat and re-heat
- Serve with creamy mashed potatoes with chopped parsley
- Cheers, doreen doreen randal, wanganui
- New zealand