CODA DI BUE
Braised Ox Tail
Using secondary cuts of meats is such a satisfying thing to do – not only does it cut down significantly on waste, but you will also find the flavour of what you’re cooking is much bolder and richer. Oxtail has an intensity that screams winter for me. Whether I’m cooking it for the restaurant or slowly fussing over it at home while the gelatine breaks down and enriches the sauce, I find it a truly soul-reviving ingredient to work with. Don’t scrimp on the herbs and spices as they really lift the flavour of the very rich oxtail.
Serves 6
Ingredients
2 kg oxtail (ask your butcher to cut it into sections)
2 tablespoons olive oil
3 cloves garlic, chopped
1 large onion, finely diced
2 carrots, cut into 5 mm dice
1½ sticks celery, cut into 5 mm dice
½ long red chilli, halved lengthways
2 tablespoons chopped sage
4 tablespoons chopped flat-leaf parsley
1 bay leaf
¾ teaspoon ground spice mix (nutmeg, clove, star anise)
4 tablespoons tomato paste
1 cup (250 ml) red wine
2 cups (500 ml) tomato puree
Sea salt and cracked black pepper
Sourdough, to serve (optional)
Method
Preheat the oven to 180°C (fan-forced).
Put the oxtail in a large roasting tin and roast for 30 minutes or until golden.
Discard all the fat from the tin and set the oxtail aside. Reduce the oven temperature to 160°C (fan-forced).
Meanwhile, heat the olive oil in a large flameproof casserole over medium heat, add the garlic and onion and cook for 5–6 minutes or until softened. Add the carrot, celery, chilli, herbs and spice mix and cook, stirring, for 10 minutes or until the vegetables start to caramelise. Stir in the tomato paste and cook for a few minutes, then add the red wine and the tomato puree and bring to the boil. Pour in 1 litre water and bring back to the boil, then reduce the heat, season with salt and pepper and simmer for 10 minutes.
Add the oxtail to the casserole, then cover and transfer to the oven. Bake for 2–2½ hours or until the meat is very tender and falling off the bone.
Remove from the oven. Skim off any excess fat from the surface, then check the seasoning and serve with a little sourdough on the side, if you like.