This tender braised meat is designed to be cooked slowly, then enjoyed at leisure with friends…
Ingredients [ For 7 to 8 people ] [ Preparation time : 22 minute – Cooking time : 35 minutes ]
- 2kg oxtail pieces (see note)
- 1/3 cup (80ml) extra virgin olive oil
- 1 onion, roughly chopped
- 2 garlic cloves, finely chopped
- 1 carrot, roughly chopped
- 1 chorizo, chopped
- 1 teaspoon smoked paprika (pimenton) (see note)
- Finely grated zest of 1/2 orange
- 1 bay leaf
- 2 rosemary sprigs
- 2 cups (500ml) red wine
- 2 x 400g cans whole peeled tomatoes
- 3 cups (750ml) Massel beef stock
- 16 cherry truss tomatoes
- Mashed potato, to serve
- Chopped flat-leaf parsley, to garnish
- Coat oxtails with 3 tbsp of plain flour evenly. In a French pot, heat up 4 tbsp oil, and give oxtail a nice sear until brown on every side.
- Remove oxtail and set aside.
- Throw in chopped onions, and garlic into the same pot.
- Saute until onions are soft. Add in fresh tomato wedges and whole peeled tomato can.
- Fry for another few minutes until tomatoes slightly softened.
- Add in browned oxtails, arrange them nicely on the pot, ensuring each piece is at the bottom, while the tomatoes are on top.
- Add in carrots, rosemary, red wine, beef stock, Spanish chorizo and ground black pepper.
- Let it simmer on the stove for 30mins, and transfer the pot into a baking tray, and send the pot into pre-heat the oven to 170 Degree Celsius for 1.5 hours.
- Do check for splatters and spillage. Reduce to 160 Degree Celsius if there’s a need.
- Leave oxtail stew aside and let it age for a night. Remember to reheat it before going to sleep.
- On the next day morning, add salt, reheat the stew pot and let it simmer for another 30mins or up to 1 hour.
- Scoop away the top layer of fats. Add in tomato ketchup and give it a stir before taste test.
- Adjust saltiness accordingly, and the stew is ready to eat.
- Optionally, for more presentable looking stews (like mine); Extra effort is needed –
- Transfer all oxtails, carrot chunks and chorizo chunks from the stew juices.
- Stew juices will then be strained, and then reduced under flame until stew juice achieved desired thick consistency.
- Pour thick stew juice over oxtail, and reheat oxtail stew under flame before serving. Don’t forget the coriander leaves.