Oxtail Braised in Red Wine with Orange
1.5 kg (3lb 5oz) Scotch oxtail, cut into 5-6cm length pieces
2 tbsp plain flour seasoned with salt and pepper
2 tbsp olive oil
1 large onion, chopped
3 carrots, chopped
3 sticks celery, chopped
700 ml (1¼ pt) red wine (or beef stock or a combination of both)
Finely grated rind and juice of 2 large oranges
Temperature: Preheated oven 170oC / Fan 150oC / Gas Mark 4
- Place the flour in a large bowl and toss the oxtail in it until evenly dusted. Heat the oil in a deep roasting tin on the hob, add the oxtail and brown well all over.
- Add the vegetables and cook for 5 minutes, shaking the tin frequently to prevent sticking. Blend in the wine and / or stock, orange rind and juice.
- Cover the roasting tin tightly with foil and transfer to the oven for 2-2½ hours, stirring halfway through cooking.
- Transfer the meat and vegetables to a warm serving dish. Skim any excess fat from the cooking juices and reduce the juices further if liked – just leave to bubble over the heat until reduced and slightly thickened.
Serve with fresh vegetables.
Ask your butcher to cut the tail into 5-6 cm pieces then trim away as much fat as you can before cooking.
Casseroles often taste better when reheated; you can make this in advance, leave to cool at the end of cooking, cover and chill until required. Once cold, the fat will be easier to skim away before covering the roasting tin and gently reheating until piping hot.
Oxtail swings back into fashion – another favourite retro recipe! More to the point, meat cooked near the bone has a special succulent flavour.