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Ingredients
1.5 kg oxtail, cut into 5 cm pieces
1 glass of red wine
1 brown onion, finely diced
1 stick celery, finely diced
1 carrot, finely diced
100g whole black olives
2 cloves of crushed garlic
Zest of 1 blood orange, julienned (for garnish)
Juice of 4 blood oranges
1 litre veal (or beef stock)
100g plain flour
2 sprigs of rosemary
Salt and pepper
1 tbsp tomato paste
2 tbsp olive oil
Method
Lightly dust the oxtail with the flour then fry in a hot pan until browned all over, remove from pan and set aside.
Add a splash of olive oil and tumble in the onions, celery, carrot and garlic until just starting to soften then add the tomato paste and cook for 1 minute then pour in the red wine and allow to boil.
Pour in the blood orange juice and stock, return the oxtails to the pan and add a sprig of rosemary and the olives, bring to a boil then place into an oven set to 160oC for about 2 ½ hours or until meat is tender.
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