Braised Oxtail With Baby Vegetables

Image courtesy of uktv.co.uk

Oxtail is one of those cuts of beef that is overlooked, but can be remarkably cheap if courced cleverly, and its perfect braising meat for winter. With the marbling effect that runs through the meat and the added ail bone marrow, the flavour of oxtail is rather hearty and fulfilling to say the least. This recipe uses that and has contributed elements to complement and harmonise the earthy flavours and overtones applicable.

This batch serves 10, so adjust accordingly. It is however freezeable if you wish to eat half and freeze half. It also cuts down the labour as youve then only to heat it up afterwards.

You will need (serves 10)

5 Kilo of fresh Oxtails
250g of smoked bacon
500g of carrots
6 Onions
500g of Celery
1 Head of Garlic
165g Tomato Puree
250g of Plain Flour
5 Liters of Veal or Beef Stock
2 Liters of Red Wine


FOR THE BOUQUET GARNI

3 Bay Leaf
6 Sprigs of Thyme
16 Sprigs of Parsley

FOR THE GARNISH OF BABY VEGETABLES

Baby Carrots
Baby Leeks
Baby Turnips
Baby Fennel

FOR THE GARNISH WINTER VEGETABLES

Carrots
Shallots
Parsnip
Sweet Potato
Swede

Cut the vegetables ( carrots, onions and celery ) into rough large pieces

Bone the oxtail and cut into large pieces and to the vegetables

Add stock, bouquet garni , tomato paste and the garlic

Place in a fridge and marinade for 48 hours

Drain off the marinade and reserve, remove the oxtail and dry them
Season and brown the oxtail in a sauté pan

In a deep braising pan brown vegetables from the marinade with the smoked bacon

Add the oxtail

Lightly toast the flour in a oven and carefully stir into the marinade then cover the oxtail

Cover the pan with a lid and braise in a slow oven for 3 hours

Prepare the baby vegetables cook separately in salt water until tender and refresh

After the braising remove the oxtail from the cooking stock

Reduce the burgundy by half and add to the stock

Strain off the vegetables

Reduce the cooking stock reduce by half

Correct the seasoning

Reheat the oxtail with the cooked vegetables with the jus lie

Serve with the baby vegetables and creamed potatoes