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BRAISED OXTAIL

BRAISED OXTAIL


2 oxtails, total weight about 1.6 kg, trimmed and cut into pieces

30 ml seasoned flour

60 ml vegetable oil

2 large onions, skinned and sliced

900 ml Beef Stock

150 ml red wine

15 ml tomato puree

finely grated rind of ½ a lemon

2 bay leaves

salt and pepper

2 medium carrots, peeled and chopped

450 g parsnips, peeled and chopped

chopped fresh parsley, to garnish


  1. Coat the oxtail pieces in the seasoned flour. Brown a few pieces at a time in the oil in a large flameproof casserole. Remove from the casserole with a slotted spoon.

  2. Add the onions to the casserole and lightly brown. Stir in any remaining flour, the stock, red wine, tomato puree, lemon rind and bay leaves and season well. Bring to the boil and replace the meat. Cover and simmer for 2 hours, then skim well.

  3. Stir the carrots and parsnips into the casserole.

  4. Re-cover the casserole and simmer for a further 2 hours, until the meat is quite tender.

  5. Skim all fat off the surface of the casserole, adjust seasoning and garnish with parsley.
    Serves 6


BRAISED OXTAIL

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