- extra virgin olive oil
- 1.5 kg oxtail
- 4 whole organic onions, peeled
- sea salt and freshly ground black pepper
- 2 t coriander
- 2 cups white wine
- 4 pears, peeled
- 4 bulbs fennel
- steamed brown rice or soft polenta, for serving
Preheat the oven to 180°C.
Drizzle a cast-iron pan with a little oil. Heat until warm then add the oxtail. Brown on all sides while turning, discarding the excess oil. Add the onions and brown a little.
Remove from the heat, season with salt, pepper and coriander, then pour over the wine. Cover with a lid and secure well.
Cook for 2 hours or until the meat starts to pull away from the bone. Add a little water or more wine if necessary. Turn off the heat and keep warm in the oven.
Steam the pears and fennel in a steamer, until soft but still crisp. Plate the oxtail then add a steamed pear and bulb of fennel to each serving.
Drizzle with the sauce from the casserole dish. Serve with steamed brown rice or soft polenta.
Per serving: 4663kJ, 99.5g protein, 50.5g fat, 44.6g carbs