Ingredients

Method

• 300 g Woolworths Angus beef chuck
• 1.3 kg oxtail
• 1 T flour
• 1 T flour
• 1 t salt
• 1 t white pepper
• 4 T olive oil
• 3 t butter
• 1 onion, chopped
• 2 leeks, chopped
• 2 sticks celery, chopped
• 2 carrots, chopped
• 4 bay leaves
• 3 sprigs rosemary
• 6 sprigs thyme
• 2 T tomato paste
• 1 x 410 g can diced tomatoes
• 1 cup rosé wine
• 4 cups beef stock
• sea salt and freshly ground black pepper, to taste
• polenta or risotto, for serving
For the gremolata, toss
• 2 t lemon zest
• 20 g Italian parsley, finely chopped
• 1 clove garlic, finely chopped

Method

Ingredients

1. Preheat the oven to 160°C. Toss the oxtail and chuck in the flour, salt and pepper.

2. Heat the olive oil and butter in a large castiron or ovenproof pan that has a lid. Brown the meat until golden, then remove from the pan.

3. Add the vegetables and herbs and sauté until soft and golden. Add the tomato paste, tomatoes, wine and stock. Return the meat to the pan and bring to the boil.

4. Cover tightly with greaseproof paper and tin foil and cover with the lid. Place in the oven and cook for 5 hours. Season to taste. 5 Sprinkle with the gremolata and serve with polenta or risotto.

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Photographs: Jan Ras