Braised Oxtail

Braised Oxtail

If you wish you can strip the meat from the bones and simply stir the shredded meat back into the sauce in this tasty recipe.for a taste on this tasty recipe.

Serves 4

Ingredients

3 kilos of oxtail from Cumbrian Speciality Meats, cut into 2 inch cross sections and dipped in seasoned flour

2 onions from Only Organics, chopped

2 sticks of celery, chopped

6 cloves of garlic, chopped

2 bay leaves

2 of pints of good beef or veal stock,

Half a bottle of red wine from Cartwright Bros

2 star anise from Spice Mountain

2 tablespoons of brown sugar

Preparation Method

Brown the oxtail very well.

Throw in chopped onions, garlic, bay and celery. Fry together on a medium heat for 15 minutes.

Pour in the stock, wine and sugar and simmer on the lowest heat possible for 5 hours.

Skim the froth and fat off regularly.

Strain all the liquor from the meat and veg and reduce it furiously on a high heat until halved in volume and deliciously intense.

Caramelise slightly the braised tail in a medium hot pan and then add back to the reduced sauce.