Braised Oxtail Stew

• khẩu phần: 4-6

Nguyên liệu

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

Hướng dẫn

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.

Ghi chú

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