Braised oxtail in wine with winter herbs
 | serves 6 |
 | prep 20 mins cook 2–3 hrs |
 | freeze for up to 3 months |
Ingredients:
3 kg (6 ½ lb) oxtail, cut into 225g (8oz) pieces
flour, for dusting
2 tbsp olive oil
1 tbsp clear honey
2 tbsp chopped thyme
2 tbsp chopped rosemary
salt and freshly ground black pepper
2 onions, chopped
1 fennel bulb, diced
2 carrots, cut into large chunks
2 garlic cloves, sliced
2 red chillies, finely chopped
750ml bottle full-bodied red wine
parsley, chopped, to garnish
Prepare Ahead:
The recipe can be made up to 2 days ahead and chilled. The oxtail benefits from sitting in the juices overnight.
Preparation:
1 - Preheat the oven to 150°C (300°F/Gas 2). Toss the oxtail in flour to lightly dust. Heat a large frying pan with the olive oil. Fry the oxtail, browning well on all sides.
2 - Remove the oxtail and place in a large casserole. Drizzle the honey over the meat, scatter over the herbs, and season to taste with salt and pepper.
3 - Add the vegetables, garlic, and chilli to the frying pan and fry for 6 minutes, or until slightly softened. Add to the oxtail and pour over the wine. Cover tightly and cook for 2-3 hours. The meat should fall away from the bone easily when cooked. Serve garnished with parsley.
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