Fall-off-the-bone Oxtail
A fall-off-the-bone oxtail recipe that has the pieces of meat slow cooking in garlic, herbs and red wine served with cauliflower mash and veggies.
Fall-off-the-bone Oxtail A fall-off-the-bone oxtail recipe that has the pieces of meat slow cooking in garlic, herbs and red wine served with cauliflower mash and veggies. |
| Servings | Prep Time |
| 6servings | 30min |
| Cook Time | Passive Time |
| 5hours | 4hours |
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Ingredients
- 15ml olive oil
- 1,5kg oxtail
- 3cloves garliccrushed
- 2 bird eye chilichopped fine
- 1 onionfinely chopped
- 4 leekschopped
- 125gr bacondiced
- 4 carrotspeeled and chopped
- 1cup beef stock
- 1can chopped and peeled tomatoes
- 2cups red wine
- handful fresh rosemary and thyme
- 3 bay leaves
- salt and black pepperto taste
- cauliflower mashto serve
Instructions
- 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.