Braised Oxtails

Is there anything more perfect than slow cooked, braised meat on winter Sunday evening? In this case Braised Oxtail? There cannot be too many other contenders to beat the tender meat slipping from the bone at the touch of a fork into the sticky red wine juices. On this occasion, I flavour the juices with orange peel for the zest and juniper berries for a hint of bitterness and have a roll on hand to soak it up and be smeared around the inside of the bowl until the last flavours have been cleaned up. One less item to wash...

Braised Oxtails