Zurich Legacy Kitchen Cookbook - Book - Page 54
M at t Te b but t
Grandma's
Oxtail
INGREDIENTS
3-4 kg jointed oxtails
250g streaky bacon cut into pieces
4 sliced onions
3 peeled and sliced carrots
3 sticks of diced celery
2 head of garlic, cut through middle
2 bay leaves
1 small bunch of thyme
1 tbsp Worcestershire sauce
Parsley stalks
1/2 tsp mace
800ml beef stock
300ml red wine
2 tbsp tomato purée
400g tinned tomatoes
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This oxtail recipe takes
me straight back to my
grandmother’s kitchen table as
a child, completely fascinated
by the sheer size of the meal in
front of me. I have made slight
adjustment to the original
recipe since, but the smell
still takes me right back to
grandma’s house.
METHOD
Toss the oxtail pieces in some heavily seasoned flour. Set aside.
Fry the bacon in some vegetable oil or beef dripping to release the fat,
add the onion, carrot and celery, cook for 10-15 minutes before adding
the seasoned oxtail. Fry in the fat and colour all over. Add the red wine,
tinned tomatoes and tomato purée. Reduce by half. Now add the mace,
bay, thyme, Worcestershire sauce, garlic and parsley. Pour in the stock and
cover the pan. Put into a low oven, 140°C for around 3-4 hours until the
oxtail falls from the bone when nudged, tender, but still attached.
Carefully remove the oxtail and set aside. Push the sauce and vegetables
through a mouli or colander into another pan. Bring the sauce to a simmer,
taste, season as necessary and skim off any fat. Add the oxtail on the bone
back to the pan and spoon over the sauce.
Serve with green vegetables, mashed potatoes with a pool of butter and
some chopped parsley.
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