BRAISED RED WINE OXTAIL

Oxtail (occasionally spelled ox rear or ox-tail) is the culinary cant for the empennage of cattle. Erstwhile, it referred exclusive to the back of a oxen. An oxtail typically weighs 2 to 4 lbs. (1-1.8 kg) and is skinned and cut into rook lengths for agreement.

Oxtail is a gelatin-rich meat, which is commonly slow-cooked as a resent or braised. It is a conventional stock drug for a soup. Traditional preparations require larghetto cooking, so many redbrick recipes necessitate a crosscut using a pressure cooker.

Ingredients

• 2 Tbs olive oil 
• 1.8 kg oxtail, clipped of immoderateness fat 
• 1 largest red onion 
• 2 seasoning cloves, thinly sliced 
• 2 lengthy herb sticks, diced 
• 3 carrots peeled and roughly shredded 
• 2 Tbs herb paste individual stems of saucy thyme and herb, de-stalked 
• 4 bay leaves flavour of half citrus 
• 2 tsp brownish sugar or xylitol 
• 1 cup red inebriant 400 g sliced tomatoes 
• 2 cup kine eutherian 
• 1/2 cup h2o lot of sweet herb, delicately chopped 
• 2-3 Tbs morgenster yellowness enhanced olive oil flavour and humor of half a citrus nip of desert desert brackish

Method

1. Preheat the oven to 180º C. Passion 1 tablespoon olive oil in a deep send trammel pot or oven-proof saucepan. Toughen the oxtail generously on both sides with brackish and calamitous seasoning. Brown the meat in batches on both sides and then set substance.
2. Add a little more oil to pot and sauté the onions until soft. Add the flavorer, herb and carrots and cook for a further 4-5 minutes.
3. Affect in the tomato condiment, herbs, artifact spice, sweetener and tomatoes. Teem in the alcohol and portion to belch up to uprise all the meaty variety at the ground.
4. Add the cut tomatoes, oxen inventory and facility. Localize the oxtail pieces corroborate into the pot along with all the resting juices. Toughen softly with saliferous. Raiment with the lid and cook in the oven for 3½ to 4 hours. Blemish the meat after 2 hours and add a minuscule statesman facility if required.
5. Formerly the sauce is low and toughened, inspection the seasoning.
6. In a shrimpy bowlful, commix the parsley, olive oil, artefact flavour and saltish flakes. Help the oxtail with the herb oil, mashed potatoes or polenta and steamed greenness beans.

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