|2 x 400 g||Rhodes Quality Chopped and Peeled Tomatoes|
|115 g||Rhodes Quality Tomato Paste|
|125 ml||cake flour|
|salt and black pepper|
|45 - 90 ml||olive oil|
|1||leek — sliced|
|45 ml||cake flour|
|750 ml||beef stock — plus 500ml extra, if needed|
|250 ml||red wine|
|400 g||baby potatoes|
|crusty bread — to serve|
Place the flour into a large bowl and season with the salt, pepper and nutmeg.
Add the oxtail pieces and toss to coat with flour, shaking off any excess.
Heat 45 ml (3 tbsp) of the oil in a large saucepan.
Brown the oxtail in batches until golden.
Add the remaining oil to the same saucepan and add the onion, leeks, celery and carrots.
Fry until the vegetables have softened.
Stir in the 45 ml (3 tbsp) cake flour.
Add the 500 ml (2 cup) stock, red wine, Rhodes Quality Chopped and Peeled Tomatoes and the Rhodes Quality Tomato Paste Cup.
Stir well to mix and then bring the sauce to a boil.
Season well to taste.
Add back the oxtail pieces, the baby potatoes and the bay leaves.
Cover with a tight-fitting lid. 13. Turn the heat down to a very low simmer, or alternatively move the oxtail to an oven preheated to 150˚C and braise for 3 hours or until the oxtail is tender.
Remove the bay leaves and the meat and set them aside.
Place the sauce into a blender and puree until smooth and creamy.
Add a further 250 ml – 500 ml (1 – 2 cup) of the additional stock to adjust the consistency.
Season to taste.
Use two forks to pull and shred the meat from the bones.
Return the meat to the soup.
Heat through and serve hot with fresh bread.