Slow Braised Oxtail with Orange, Fennel & Thyme
Melt in your mouth, slow cooked oxtail with hints of citrus. Perfect for a rainy, slow Sunday!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 3:0 hours
1.5 kg oxtail
flour for dusting
4 baby pearl onions, peeled and halved
2 baby fennel bulbs, roughly chopped
2 carrots, roughly chopped
½ head of garlic, sliced in half
6 sprigs thyme
1 Tbsp (15 ml) tomato paste
2 strips of orange peel
2 C (500 ml) red wine
1 C (250 ml) beef stock
Season the oxtail pieces with salt and freshly ground pepper and lightly dust with flour. Set aside.
Heat a little olive oil in a heavy based saucepan and sear the oxtail pieces in batches until well browned. Remove from the saucepan and set aside.
Heat a little more oil in the same saucepan and sauté the onions, fennel, carrots, garlic and thyme for a few minutes or until lightly golden brown. Stir in the tomato paste.
Return the oxtail to the saucepan and add the orange peel, red wine and stock.
Season with salt and pepper and bring to the simmer.
Cover with the lid and allow the oxtail to simmer very gently for about 3 hours or until the meat is tender and falls away from the bone.
Serve with parsnip purée and steamed greens.