Braised Oxtail in Red Wine with
Parsnip Crisps
Oxtail is a very cheap cut of
meat and is very flavoursome, cooked in the right way it’s tender and gives the
most wonderful juices for a heavenly sauce.
You will need;
1 - Onion1 – Carrot
550 GM - Oxtail
150 Ml - Red Wine
300 Ml - Beef Stock
A little Olive Oil
Salt and freshly ground black pepper
2 teaspoons - Italian Seasoning
2 teaspoons – Corn Flour mixed with 50 Ml water
2 teaspoons – Corn Flour mixed with 50 Ml water
For the parsnip crisps;
1 – Parsnip
A little Olive Oil
Roughly chop the carrot and onion and fry in a little olive oil 10 minutes.
A little Olive Oil
Roughly chop the carrot and onion and fry in a little olive oil 10 minutes.
Add the Oxtail, Italian seasoning,
salt and pepper and keep turning until the oxtail is browned all over.
Add the beef stock and the wine
and bring to the boil
Transfer to a casserole dish,
cover and put in a 130°c oven for 3 hours.
For the parsnip crisps slice off
very thin slithers from the parsnip with a speed peeler, place in a tray and sprinkle
with a little olive oil the put under a hot grill for 5 or 6 minutes.
After the 3 hours take the braised oxtail out of
the oven, separate the oxtail and put it on a plate
Pour the liquid through a sieve
then skim off as much of the fat from the top as you can with a spoon
Pour into a pan and put on a
medium heat and mix in the cornflour paste to thicken it, leave to simmer while
you pull the meat off the oxtail bones and cut out any gristle.
Serve with creamy mash and pour
the sauce over.
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