INGREDIENTS

  1. 500g Oxtails cut 2 inches thick pieces
  2. 10 slices Bacon cut in 1 inch pieces
  3. ½ cup Flour seasoned with salt and pepper
  4. 1 litre beef stock
  5. 1 can tomato paste
  6. 1 Bay leaf
  7. 6 black peppercorns
  8. 1 bouquet garni
  9. 6 large leeks, chopped coarsely
  10. 2 large onions, chopped coarsely
  11. 6 large carrots, chopped coarsely
  12. 20 button mushrooms
  13. 1 cup red wine
  14. ½ cup sherry
  15. ½ cup cream
  16. 2 tablespoons butter
  17. 2 tablespoons olive oil
  18. 2 tablespoons crushed garlic

METHOD

  • Dry oxtails with paper towel.
  • Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour.
  • Heat butter and olive oil and sauté bacon pieces.
  • Remove bacon and brown Oxtail in resulting fat, remove and drain.
  • Finely dice 4 of the carrots. Coarsely chop the onions and the leeks.
  • Add the finely diced carrots, leeks, onions and sauté until softened
  • Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.
  • Bring slowly to a boil and cook slowly for 3 – 4 hours.
  • 1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
  • Just prior to serving, add cream and stir in.
  • If you want to thicken the sauce mix some cornstarch with the cream before adding.

 

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