Oxtail

Recipe from: 5/23/2002 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • 1.80
    kg
    oxtail, cut into pieces
  • 125
    ml
    cake flour
  • 5
    ml
    salt
  • freshly ground black pepper
  • 25
    ml
    oil
  • 50
    ml
    butter
  • 4
    large onions, chopped
  • 6
    celery stalks, chopped
  • 2
    large carrots, grated
  • 4
    large garlic cloves, crushed
  • 250
    ml
    dry white wine
  • 250
    g
    mushrooms, quartered
  • 6
    large tomatoes, skinned and diced
  • 375
    ml
    beef stock
  • 1
    bay leaf
  • coarse salt to taste
  • 45
    ml
    cream
 

Method

 
Remove all visible fat from the meat and set aside.
Combine the flour, salt and pepper and coat the pieces of oxtail with the mixture.
Heat the oil and butter together in a heavy-based saucepan and brown the meat.
Remove from the pan and set aside.Add the wine, bring to the boil and simmer for 3 minutes.
Return the oxtail pieces to the pan and add the mushrooms, tomatoes, stock, bay leaf and coarse salt to taste.
Bring to the boil, remove from the stove, stir in the cream and transfer everything to an ovenproof dish.
Cover and bake at 180 °C for 4 to 5 hours or until the meat is tender.
Transfer the meat to a serving dish and serve with rice or samp.
 

Read more on: beef  |  sauté
 

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