Unctuous Braised Oxtail

Braised oxtail: enter our own Agalinks competition and you could be making this flavourful casserole

What do I do?
On the boiling plate, heat 2 tablespoons olive oil in a large heavy flameproof casserole dish.

Toss the oxtail pieces in the seasoned flour and fry until golden, cooking in two batches. Remove the oxtail and put on a plate.

On the boiling plate, heat the remaining 2 tablespoons olive oil in the same casserole dish. Add the celery, onion and carrots and cook until they begin to soften slightly.

Pour on the beer and allow to bubble through, scraping the base of the pan to combine the residual caramelised juices. Reserve this vegetable and beer mixture.

Wipe out the casserole with a paper towel and commence layering the oxtail, vegetable and beer mixture, tomatoes, bay leaves and garlic. Season with salt and pepper. Note: the liquid should just cover all of the meat, so top up with water if necessary.

Bring to a gentle simmer on the hob and place in the simmering oven and cook slowly for 3-3 ½ hours until the meat comes away from the bones.

Tip
Check from time to time and top up with liquid if necessary. Check to ensure the meat is cooked, it should easily fall away from the bones. Cook for a further 15-30 minutes if necessary.

Check the seasoning and then serve with the cooking liquid and vegetables.

However, if you feel the sauce requires further reduction, carefully remove the meat and the vegetables from the dish and keep warm. Bring the remaining liquid to the boil and reduce until the desired consistency. Strain the sauce through a fine sieve and serve over the meat and vegetables.

Serve with potato and celeriac mash and extra steamed carrots.

Chef’s tip
The secret to preparing oxtail is to cook it a day or two before serving to allow the fat to rise to the surface, making it easy to remove.

For information and recipes using oxtail visit Donald Russell online.

Win a box of oxtail with Agalinks and Donald Russell