Pot-roasted sticky oxtail with port and dried fruits

Pot-roasted sticky oxtail with port and dried fruits

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 1½ hours
  • Raka Quinary 2007

Ingredients

  • 2 T olive oil
  • 500 g oxtail pieces
  • 70 g cake flour
  • sea salt and freshly ground black pepper
  • 1 onion, roughly chopped
  • 3 cloves garlic
  • 1 x 100 g packet mixed dried fruit
  • 10 prunes
  • 3 sticks cinnamon
  • 500 ml port
  • 500 ml beef stock

Cooking Instructions

In a large, heavy-based saucepan, heat the olive oil until very hot. Toss the oxtail pieces in the cake flour, then season to taste and brown off in the hot saucepan.

Remove from the saucepan and add the onion and garlic. Sauté for 5 minutes, then return the browned oxtail to the saucepan.

Add the dried fruit, prunes and cinnamon together with the port and stock. Reduce the heat and simmer gently for 1½ hours, or until the meat is very tender and the juices turn sticky. Season to taste and serve warm.

Cook’s note: It may be necessary to add more liquid during cooking depending on how long it takes for the oxtail to soften. You can also cook the oxtail for half the time with the saucepan’s lid on, removing it later to reduce the liquid.

 

TASTE’s take:

No longer frowned upon as an inferior meal option, affordable cuts of meat – from liver and kidneys to silverside and oxtail – are back on the menu and ready to reign supreme.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes

Comments