Ingredients
Add all of below given ingredients to make best Dad’s oxtail.
- 5 tablespoons
- Olive Oil
- 2 ½ kilograms
- Oxtail (cut into 4 cm chunks)
- add
- Sea Salt (and freshly ground black pepper)
- 400 grams
- Carrots (sliced julienne)
- 400 grams
- Celery (sliced julienne)
- 1 tablespoon
- Fresh Rosemary (finely chopped, plus an additional sprig for remembrance)
- 1 tablespoon
- Fresh Thyme (finely chopped, plus an additional sprig for courage)
- 4 Dried Bay Leaves
- 4 Cloves
- 2 tablespoons
- Flour
- add grams
- Whole Tomatoes Cans
- 1 cup
- Red Wine
- 1 liter
- Beef Stock Substitutions
- Celery
- 1/4 cup celery flakes or 1/2 cup green pepper or fennel bulb
- Rosemary
- thyme, tarragon, or savory
- Thyme
- basil, marjoram, oregano, or savory
- Cloves
- allspice, cinnamon, or nutmeg
- Flour
- 1/2 tablespoon cornstarch, potato starch, rice starch, or arrowroot starch or 1 tablespoon granular tapioca or 2 teaspoon quick-cooking tapioca
- Red Wine
- nonalcoholic wine, apple cider, beef broth, tomato juice or water
Method
- Preheat the oven 220°C. Place 3 T oil in a roasting tray and heat in the oven. Once the oil is hot, add the oxtail and toss until all the meat is coated. Season to taste.
- Return the meat to the oven and cook for a further 20 minutes, or until it’s nicely browned and the fat is golden.
- Meanwhile, place the carrots, celery and herbs in a large saucepan with the remaining olive oil and gently simmer for 20 minutes. (You many need to add a few tablespoons of water at some point.)
- Remove the oxtail from the oven and set aside. Reduce the oven’s temperature to 170°C. Add the bay leaves, cloves, flour, tomatoes, wine and beef stock to the vegetables. Lastly add the oxtail, all the roasting juices and bring to a boil.
- Return to the roasting tray, cover with a lid and cook in the oven for a further 5 hours. If you make this a day or two in advance, no harm comes to it if you put it into the oven at 170°C for another hour or so to heat it up. Now your Dad’s oxtail is ready.
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