Ingredients

Method

• 2 kg oxtail
• sea salt and freshly ground black pepper, to taste
• 240 g flour
• 3 T canola oil
• 2 onions, roughly chopped
• 3 large carrots, peeled and cut into chunks
• 3 sticks celery, cut into chunks (reserve the leaves)
• 4 bay leaves
• 2 sprigs rosemary
• 1 1⁄2 cups cups dry white wine
• 3 cups Woolworths tomato purée
• 2 T tomato paste
• 2 x 25 g sachets Woolworths chicken liquid stock concentrate
For the garlic bread:
• 4 cloves garlic, finely grated
• 10 g parsley, finely chopped
• 1⁄2 cup olive oil
• 2 loaves ciabatta, halved lengthways
For the gremolata, mix:
• reserved celery leaves, roughly chopped
• 10 g parsley, roughly chopped
• 2 cloves garlic, finely grated
• 1 lemon, zested and juiced

Method

Ingredients

1. Season the oxtail, then toss in a bowl to ensure each piece is well seasoned. Add a little flour, then shake to coat well, shaking off any excess.

2. Heat the oil in a large ovenproof saucepan over a medium heat. Sear the oxtail in batches until deep golden brown. Set aside.

3. Add the onions, carrots, celery, bay leaves and rosemary to the same pan and season. Add more oil if necessary. Gently loosen any bits that might be stuck to the bottom of the pan; this will add more flavour.

4. Cook the onions until soft and slightly coloured, then add the wine. Stir to combine, then cook until all the wine has evaporated, about 5 minutes.

5. Add the tomato purée and paste and combine, then return the oxtail to the pan and combine with the other ingredients.

6. Add the stock, and just enough water to cover all the ingredients. Cover with a lid, slightly ajar, then reduce the heat to low and cook for 31⁄2 hours. Alternatively, cook in the oven at 180°C. When testing, always check the largest bone – the meat should easily pull away from the bone with little resistance.

7. To make the garlic bread, combine the garlic, parsley and olive oil, then brush onto the bread. Toast in the oven at 180°C for 10 minutes, or until golden. 8 Serve the oxtail with the gremolata and garlic bread.

Find more beef recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi