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The Meat Room
Classic Oxtail
Classic Oxtail
Thanks Chris for letting us share your amazing oxtail recipe – It looks amazing! You won't be disappointed!
Ingredients:
- 1.2kg Oxtail
- 150g chorizo, skin removed and finely diced
- 1 large Spanish onion diced
- 1 large carrot diced
- 1 celery stalk diced
- 1 bottle good red wine
- 500ml beef stock
- 1t dried Thyme
- 1t dried Origanum
- 1 1/2t smoked paprika
- 3 cloves garlic finely chopped
- 2 bay leaves
- 1 Tbsp fresh chopped rosemary
- 1 Tbsp cracked coriander seeds
- 1 Tbsp tomato paste
- 2 strips orange peel
- 1 tin chopped tomatoes
- Salt and pepper
Method:
1) turn oven onto 125°C
2) season meat well with salt and pepper
3) heat about 2 tablespoons of olive oil in a heavy based pan on a high heat and brown the meat well. This is best done in batches so as not to overcrowd the pan. Remove meat from pan and drain off excess fat
4) turn heat down to medium and add the onion, carrot, celery and chorizo and gently fry until vegetables start to soften. About 5 minutes
5) add garlic and gently fry for 1 minute
6) add smoked paprika, Origanum, thyme and coriander seeds and fry for about 1 minute
7) add tomato paste and gently fry for about 1 minute add the bottle of wine. Bring to the boil and cook for about 2 minutes to remove the alcohol
9) add tomatoes, bay leaves, rosemary and orange peel. Bring back to the boil.
10) add the meat back to the sauce and add beef stock
11) cover the pan with foil tightly, and then with a tight fitting lid and put in the preheated oven
12) cook for 2 1/2 hours and then turn meat. Cook for a further 2 1/2 hours or until the meat is very tender.
13) remove meat from the sauce carefully and spoon off as much of the fat from the surface of the sauce as you can.
14) bring sauce to the boil on the stove top and reduce until slightly thicker.
15) add meat back to the sauce. Simmer for about 5 minutes.
16) sprinkle with freshly chopped parsley and serve with herbed mash, rice or just fresh crusty bread.
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