Description
Slow braised oxtails in rich gravy with onions, garlic, tomato sofrito, apple cider and beef broth for deep Southern comfort flavour.
Ingredients
Units Scale
Oxtail
- 2 kgs beef oxtail
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup Worcestershire sauce
- 1 white onion, diced
- 1/2 red capsicum, diced
- oil
- 1 white onion, roughly chopped
- 1/2 red capsicum, roughly chopped
- 2 celery ribs, chopped
- 6 garlic cloves, minced
- 400 g can peeled San Marzano tomatoes
- oil
- 2 carrots, chopped
- 2 potatoes, chopped
- 4 cups beef broth
- 1 cup apple cider
- 1/3 cup Worcestershire sauce
- 1/2 cup all-purpose flour
- 3 sprigs thyme
Instructions
- Season oxtails with spices and Worcestershire sauce. Add onion and bell pepper, then marinate overnight.
- In a pan add oil then sauté onion, garlic, red capsicum and celery until soft
- Place sofrito in a blender together with tomatoes and its juices until smooth.
- Brown oxtails in a heavy pot until well coloured, then set aside.
- Using the same pot, add oil if needed, add flour and stir in low hear to form a light base, then deglaze with apple cider.
- Add beef broth, sofrito, herbs and remaining marinade. Simmer briefly.
- Return oxtails to the pot, cover and cook low and slow for 3 hours.
- Add carrots and potatoes and cook until tender.
- Remove oxtails and reduce sauce until thick and glossy. Serve hot with gravy.