Ingredients
- 2 kg Oxtail
- 4 large carrots peeled and finely chopped
- `1 onion finely chopped
- 2 stalks celery finely chopped
- 5 garlic cloves finely chopped
- 3 Bay Leaves
- 2 sprigs rosemary
- 1 cup red wine
- 400 g (14oz) chopped tomatoes
- 4 cups beef stock
- salt and pepper to taste
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Instructions
- Season the oxtail generously with salt. In a large pot set over high heat, brown the oxtail in batches.
- Remove and set aside. Add the onions, celery and carrots and cook until golden and just starting to soften.
- Add the garlic and herbs and sauté for another minute.
- Add the red wine and allow to reduce slightly.
- Add the tomatoes and the oxtail back to the pot.
- Pour in the stock, just enough to cover the oxtail. Reserve the rest. Season with salt and pepper.
- Bring up to a boil then reduce the heat, cover and simmer gently for 3 hours. Check every 45 minutes if the oxtail needs more stock and top up as needed.
- Remove the lid for the last hour of cooking to allow the sauce to reduce.
- Serve the soft oxtail with mashed potatoes, polenta or rice.
Nutrition
Calories: 354kcal | Carbohydrates: 8g | Protein: 42g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 138mg | Sodium: 574mg | Potassium: 441mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5154IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 6mg
