Braised oxtail with red wine — refrigerate the cooked oxtail separately from the wine sauce overnight as this lets you skim the excess fat from the rich oxtail and deepen the flavour.
1,3 kg oxtail
15 ml olive oil
2 cloves garlicView Garlic Article, sliced
1 small onionsView Onions Article, finely diced
410 g can chopped tomatoesView Tomatoes Article
250 ml red wine
cooked pasta to serve
Using a small knife, cut and scrape away the outside fat sections from the larger pieces of oxtail
Season the meat with salt and freshly ground black pepper
Heat a large frying pan over medium heat — add the oxtail pieces and brown well on both sides (you won't need to oil the pan) — set aside.
Heat the olive oil in a large deep saucepan over medium heat — add the garlic and onion and sauté for 2 minutes, or until the onion is soft
Add the remaing ingredients and a little black pepper and bring to the boil — reduce the heat to low and add the oxtail pieces
Simmer, uncovered, stirring occasionally, for 2 hours, or until the oxtail is very tender — the meat should be nearly falling off the bone, add a little more stock or water if needed during cooking to keep the oxtail just covered
Remove the oxtail pieces from the sauce — pour the sauce into a bowl and cover with plastic wrap — use a fork to remove the meat from the oxtail, then lightly shred the meat with the fork — discard the bones — place the oxtail meat in a small bowl and cover
Refrigerate the sauce and meat overnight
When you are ready to serve, carefully remove the layer of solidified fat from the top of the sauce — spoon the sauce into a saucepan and bring to the boil, then reduce the heat to low and simmer for 3 minutes
Add the oxtail meat and simmer, uncovered, for 15 minutes, or until both the meat and the sauce are heated through
Serve hot, spooned over cooked pasta.
You could substitute ossa buco (veal shin) pieces for the oxtail. Ossa buco is not quite as fatty as oxtail, but it too gives up a rich flavoursome sauce.
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