This was a really amazing recipe which is really simple to make. You do need to keep an eye on it to make sure that there is enough liquid to slowly braise the oxtail and make it fall off the bone tender.
I am that bloke who buys great oxtail whenever I see it at a good price or where the oxtail is not too fatty and then waits for a cold weekend, or weekend away inDullstroom to make it.
See the image gallery below for pics through the process.
This recipe feeds about 8 people and has a little spice to it from the chorizo. If you prefer a more traditional oxtail, use the following recipe.
You can use the same recipe for a slow cooker version. After you have cooked all of the ingredients, instead of putting into the oven, pour into your slow cooker. Put the slow cooker on high until the edges start to bubble and then set at low for about 6 hours.
What you need
2 x large onions sliced
3-4 tablesppons cooking oil
3 x medium carrots peeled and cut into large pieces
3 x sticks celery chopped
1 x tin tomato puree
2kg good quality oxtail
3 taqblespoons flour
Salt and pepper to taste
1 heaped teaspoon Thyme
1 x whole chorizo
1 liter beef stock
250ml red wine
Heat your oven to 140 celsius and drop your racks to the bottom shelf.
Season the oxtail with salt and pepper and brown in a hot cast iron pot with the oil for a few minutes. Add the flour, toss around until you have some nively browned edges and remove from the pot.
Reduce the heat to medium, add some more oil and cook the onions, carrots and celery for about 5 minutes, stirring from time to time until the onions are starting to brown. You should be getting some amazing smells from the pot about now.
Add the thyme, about a teaspoon each of salt and pepper and cook for a further 2 minutes or so.
Now add the tomato puree and cook for at least 5 minutes until the tomatop is hot and most of the bitterness from the tomatoes is gone.
Add the cooked oxtail and the chorizo, stir about and then add the wine and stock. Be sure the oxtail is covered by the liquid. If it is not, add enough water to cover.
Now remove from the stoive, put the lid on and pop into the oven for 3-4 hours until the oxtail is beautifully soft and the sauce thick and delicious. Check every hour or so during the cooking process to check the liquid level and adjust the salt, pepper/wine if necessary.
Serve over creamy mashed potato (add a little parmesan to the potato for added decadence)