Oxtail Cooked in a Chocolate and Chai Tea Sauce

BY Sophia Lindop

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

Serves: 2-3 |
2-3 servings
Rating:

Difficulty: easy

Prep Time : 20 mins |
Cook Time : 2:30 hours

Ingredients

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

Method

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.