Braised Oxtail Stew

• porsi: 4-6

Bahan-bahan

1½kg oxtail, chopped into 3-4cm pieces

Salt and black pepper

Plain flour, for dusting

20g lard, or olive oil

150g pancetta

1 onion, chopped

3 celery stalks, I chopped, 2 split lengthways then cut into thirds, leaves reserved for gamish

1 carrot, chopped

2 garlic cloves, crushed

1 cinnamon stick

2 bay leaves

3 sprigs of thyme

1 sprig of rosemary

1 tbsp tomato purée

200ml red wine

1 x 400g tin of chopped tomatoes

Beef stock, as needed

½ tsp cocoa powder

To serve:

Polenta

Handful of raisins

Handful of pine nuts

Petunjuk

1 Season the oxtail pieces with salt and pepper, then dust with flour. Heat the lard or olive oil in a heavy pan over a medium-high heat and brown the oxtail pieces on all sides, working in batches to avoid crowding the pan. Transfer to a plate and set aside.

2 In the same pan over a medium heat, cook the pancetta, onion, chopped celery stalk, carrot and garlic for 4-5 minutes until soft.

3 Add the cinnamon, bay leaves, thyme, rosemary and tomato purée and cook for one minute, stirring. Pour in the red wine and allow to bubble for 2-3 minutes, scraping up any sticky bits from the bottom using a wooden spoon.

4 Return the oxtail to the pan and let the wine reduce by half. Add the tinned tomatoes, remaining celery and enough beef stock to cover the oxtail.

5 Cover with a lid and simmer over a low heat for 3-4 hours until the meat is falling away from the bones. Check on it occasionally, adding more stock if necessary.

6 Season to taste with salt and pepper and stir in the cocoa powder Discard the cinnamon, bay leaves and rosemary and thyme stalks.

7 Serve the oxtail stew over cooked polenta. Scatter with the raisins, pine nuts and the reserved celery leaves.

Catatan

Make ahead and serve the day after making. It’ll taste better.