Braised Oxtails

Rain, rain and more rain equals stew in my book with something to soak it up with potato or bread being my preferred options. Today's stew is Braised Oxtails.

To start, I braise the oxtails, making sure each side is browned.

 

Next, I set aside the meat and brown medium diced onion, celery, leek and carrot in the same pan before adding tomato, crushed garlic, bay leaves and rosemary and cooking for a few minutes more.

Sitting the oxtails into the saucepan, I add the vegetables on top of them before pouring over half a bottle of red wine which I boil off until there's almost none left.

I then top up with chicken stock until it covers the meat, bring it to a simmer and cover the pot before putting it into the oven at 160 degrees Celsius (fan assisted) for 2 hours.

After 2 hours, I lift out and set aside the oxtails and then reduce the stew to a thick consistency. At the same time I boil some new potatoes.

Next to plate up. Potatoes and oxtail positioned on a plate with the stew poured over. Beautiful. The meat falls off the bone and today's addition of raw tomatoes rather than canned tomatoes seems to make a difference giving the stew a sweeter but not overpowering finish.

Braised oxtails