Braised Red Wine Oxtail

Braised Red Wine Oxtail

2 Tbsolive oil
1.8kg oxtail, trimmed of excess fat
1 large red onion
2 garlic cloves, thinly sliced
2 long celery sticks, diced

  • Step number one. Preheat the oven to 180º C. Heat 1 tablespoon olive oil in a deep cast iron pot or oven-proof saucepan. Season the oxtail generously on both sides with salt and black pepper. Brown the meat in batches on both sides and then set aside.
  • Next step is, Add a little more oil to pot and sauté the onions until softened. Add the garlic, celery and carrots and cook for a further 4-5 minutes.
  • After it, Stir in the tomato paste, herbs, lemon zest, sugar and tomatoes. Pour in the wine and allow to bubble up to lift all the meaty flavour at the bottom.
  • Complete Ingredients and Instructions:

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