Cooking on the Bone: Recipes, History and Lore
Braised oxtail with root vegetables
Page 50
Cuisine: English/Scottish | Course Type: Main Courses
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bunyip from Melbourne, VIC
Oxtail is always a bit of a bother because of the fat, but the method for this makes it easy to deal with. After an initial slow braise in wine and stock, remove the meat and discard the aromatics. You can then deal easily with the fat - I've got one of those nifty pouring jugs, but it will solidify in the refrigerator.
Next day simmer the jellied sauce with more red wine, pour over the meat, scatter blanched veggies on top and give it another hour uncovered in a moderate oven.
I was only making half quantity of the meat and veggies, but I have frozen the surplus sauce for use with steak or roast beef.
Absolutely delicious!
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