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Oxtail Cooked in a Chocolate and Chai Tea Sauce

Oxtail Cooked in a Chocolate and Chai Tea Sauce

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Oxtail Cooked in a Chocolate and Chai Tea Sauce is an unusual take on this traditional warm, winter dish

  • Makes : 2-3 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 2:30 hours
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  • 4 Chai tea bags
  • 4 C (1 litre) boiling water
  • 800 g–1 kg oxtail
  • 3 Tbsp (45 ml) olive oil
  • 1 onion, sliced
  • 2 large quills of cinnamon
  • ½ tsp (2.5 ml) ground nutmeg
  • ½ tsp (2.5 ml) allspice
  • 6 baby carrots, peeled and topped
  • juice and peel of 1 orange
  • salt and freshly milled black pepper
  • 50 g good-quality chocolate (70% cocoa solids)
  • 50 g dried cranberries

Steep the Chai tea bags in the boiling water.

Trim the oxtail of all excess fat. Fry the onion and the oxtail in the oil until browned. Add the spices, carrots, orange juice and peel, the salt and pepper and the tea. Bring to the boil, then lower the heat and simmer for 2 hours 10 minutes.

Remove the meat from the sauce, add the chocolate and the cranberries and stir until the chocolate has melted. Turn up the heat to medium and allow the sauce to cook, uncovered, for 10 minutes to reduce a little. Place the oxtail back into the sauce and cook for another 10 minutes before serving.