Delicious warming recipe for Slow Braised Red Wine Oxtail
2 tablespoons olive oil
1.8kg oxtail, trimmed of excess fat
1 large red onion
2 garlic cloves, thinly sliced
2 long celery sticks, diced
3 carrots peeled and roughly chopped
2 tablespoons tomato paste
several stems of fresh thyme and oregano, de-stalked
4 bay leaves
zest of half lemon
2 teaspoons brown sugar or xylitol
1 cup red wine
400g tin chopped tomatoes
2 cups beef stock
½ cup water
bunch of fresh parsley, finely chopped
2-3 tablespoons Morgenster lemon enhanced olive oil
zest and juice of half a lemon
pinch of Kalahari desert salt
Preheat the oven to 180º C. Heat 1 tablespoon olive oil in a deep cast iron pot or oven-proof saucepan. Season the oxtail generously on both sides with salt and black pepper. Brown the meat in batches on both sides and then set aside.
Add a little more oil to pot and sauté the onions until softened. Add the garlic, celery and carrots and cook for a further 4-5 minutes.
Stir in the tomato paste, herbs, lemon zest, sugar and tomatoes. Pour in the wine and allow to bubble up to lift all the meaty flavour at the bottom.
Add the chopped tomatoes, beef stock and water. Place the oxtail pieces back into the pot along with all the resting juices. Season lightly with salt. Cover with the lid and cook in the oven for 3½ to 4 hours. Check the meat after 2 hours and add a little more water if necessary.
Once the sauce is reduced and thickened, check the seasoning.
In a small bowl, combine the parsley, olive oil, lemon zest and salt flakes. Serve the oxtail with the herb oil, mashed potatoes or polenta and steamed green beans.