AUSTRALIAN PREMIUM OXTAIL (800G)
Preparation Time: 20 mins / Cook Time: 260 mins / Serving: 4/6
2 X Packs of AUSTRALIAN PREMIUM OXTAIL (800G)
olive oil, for frying
200g shallots, roughly chopped
3 large carrots, roughly chopped
2 garlic cloves, crushed
400ml red wine
2 x 390g chopped tomatoes
10 sprigs of thyme
5 sprigs of rosemary
zest of ½ orange, in long peelings
2 bay leaves
2 cinnamon sticks
2 star anise
500g pumpkin or squash, peeled, deseeded and cut into 2.5cm cubes
FOR THE GREMOLATA:
2 tbsp roughly chopped flat-leaf parsley
grated zest of 1 large unwaxed lemon
2 garlic cloves, crushed
1. Preheat the oven to 180°C, fan 160°C, gas 4. Place a large casserole dish over a high heat & add 2 tablespoons of olive oil. When smoking hot, add some of the oxtail pieces & fry on all sides for 4-5 minutes, browning well. Don’t sear too many pieces at once or they will boil in their own liquid rather than fry. As the oxtail browns, transfer it to a colander over a plate & leave to drain off excess fat.
2. Remove most of the fat from the dish & add the shallots, carrots & garlic. Return to a medium heat & cook, stirring occasionally, for about 10 minutes, until the vegetables are golden.
3. Add the wine & scrape the base of the casserole with a wooden spoon to mix in any flavoursome bits. Bring to the boil & simmer for about 5 minutes until almost evaporated. Add the tomatoes. Tie together the thyme & rosemary sprigs with string & drop them in, then add the orange zest, bay leaves, cinnamon, star anise, 1 teaspoon of freshly ground black pepper & some salt. Return the oxtail to the sauce & bring to a simmer.
4. Long, slow cooking on the bone imparts a magical flavour & the warm, hearty flavours get a kick of freshness at the end from a parsley, garlic and citrus gremolata.
5. Cover first with a circle of baking parchment, placed directly over the stew, & then with a tight-fitting lid, then, in the preheated oven, cook for 2½-3 hours. The meat is ready when it comes away from the bone easily. Lift the oxtail from the sauce, place in a large bowl & leave to cool slightly. Discard the herbs, spices & orange zest from the sauce.
6. When the oxtail is cool enough, pick the meat from the bones (discarding any excess fat that may have accumulated) and return it to the sauce, along with the pumpkin or squash & 300ml of water. Bring to the boil, reduce the heat to a gentle simmer & cook, covered, for 30-40 minutes or until the pumpkin is soft. Season to taste.
7. To make the gremolata, mix together the parsley, lemon zest & garlic; set aside. Transfer the stew to a warm serving bowl. Before serving, sprinkle over the gremolata.