Tuesday, 25 December 2012
Oxtail in White Wine with Celery, Shallots and Carrots.
Flambé in brandy (this is a bit of an extravagence and can be left out as this is a recipe for a cheap cut! though it does add a lot of flavour).
Add a large glass of white wine and cook off the alcohol. Season and add enough stock to nearly cover the oxtail. Add a bouquet garni with thyme, rosemary, bay and garlic (be generous with the herbs), cover and place in a very low oven for 2/3 hours on 120/140C.
Seperate the meat from the stock and alow to cool - pref overnight as this dish improves if cooked over two days.
The following day you can skim the fat off the cooled stock if you wish and add a little more stock. Bring to heat and add the oxtail with baby carrots and celery hearts. Cook on a very low heat for 30mins or so and add the whole shallots. Continue to cook on a low heat until all the veg is cooked and serve with mash or jacket poatoes to counter the very rich stock.