Ingredients
1 large brown onion, roughly chopped
1 celery stick, roughly chopped
1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil
70g shelled walnuts
2kg oxtail trimmed and cut into 5 cm pieces
For dusting plain flour
Sea salt and freshly cracked black pepper, to season
50g unsalted butter chopped
1 cup (250ml) cup red wine
2 cloves garlic, finely chopped
1 sprig thyme
1 bay leaves
1/4 cup flat leaf parsley
1 cup (250g) Maggie Beer Premium Australian Passata
2 cups (500ml) Maggie Beer Beef Stock
2 cups (500ml) water
2 strips orange rind
20 Maggie Beer Kalamata Olives, pitted
1/4 cup (60ml) Maggie Beer Aged Red Wine Vinegar
2 1/2 tbspn caster sugar
1 large brown onion, roughly chopped
1 celery stick, roughly chopped
1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil
70g shelled walnuts
2kg oxtail trimmed and cut into 5 cm pieces
For dusting plain flour
Sea salt and freshly cracked black pepper, to season
50g unsalted butter chopped
1 cup (250ml) cup red wine
2 cloves garlic, finely chopped
1 sprig thyme
1 bay leaves
1/4 cup flat leaf parsley
1 cup (250g) Maggie Beer Premium Australian Passata
2 cups (500ml) Maggie Beer Beef Stock
2 cups (500ml) water
2 strips orange rind
20 Maggie Beer Kalamata Olives, pitted
1/4 cup (60ml) Maggie Beer Aged Red Wine Vinegar
2 1/2 tbspn caster sugar
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Methods
Prep time: 30 mins / Cook time: 3-4 hours.
1
Preheat the oven to 220°C.
2
Toss the onion and celery with a little of the olive oil in a roasting pan, then roast for 20 minutes until caramelised. Dry roast the walnuts on a baking tray in the oven for 6 minutes, then rub their skins off with a clean tea towel and set aside.
3
Toss the meat in flour seasoned with salt and pepper, shaking off the excess.
4
In a heavy-based frying pan, brown the oxtail in batches in the remaining olive oil and the butter over high heat. Transfer each batch to a large heavy-based casserole.
5
Deglaze the frying pan with the wine, scraping to release all the caramelised bits from browning. Add the garlic, onions, celery and herbs to the frying pan and reduce the wine a little over high heat, then tip everything into the casserole. Add the passata, beef stock and the water, making sure that everything is immersed, and simmer over low heat, covered, until tender – this could take 3 to 4 hours.
6
Add the orange rind and olives in the last 20 minutes of cooking.
7
Strain the cooking juices from the meat and skim as much fat as possible from the top. Set the meat aside in a warm place.
8
In a stainless steel or enamelled saucepan, combine the Red Wine Vinegar and sugar and boil until the vinegar has evaporated and the sugar has caramelised.
9
Reduce the cooking juices to a syrupy consistency, then add the caramelised vinegar mixture to taste.
10
Toss the cooked oxtail with the walnuts and pour the sauce back over the oxtail. Serve with mashed potato, creamy polenta or pasta.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 30 mins / Cook time: 3-4 hours.
1
Preheat the oven to 220°C.
2
Toss the onion and celery with a little of the olive oil in a roasting pan, then roast for 20 minutes until caramelised. Dry roast the walnuts on a baking tray in the oven for 6 minutes, then rub their skins off with a clean tea towel and set aside.
3
Toss the meat in flour seasoned with salt and pepper, shaking off the excess.
4
In a heavy-based frying pan, brown the oxtail in batches in the remaining olive oil and the butter over high heat. Transfer each batch to a large heavy-based casserole.
5
Deglaze the frying pan with the wine, scraping to release all the caramelised bits from browning. Add the garlic, onions, celery and herbs to the frying pan and reduce the wine a little over high heat, then tip everything into the casserole. Add the passata, beef stock and the water, making sure that everything is immersed, and simmer over low heat, covered, until tender – this could take 3 to 4 hours.
6
Add the orange rind and olives in the last 20 minutes of cooking.
7
Strain the cooking juices from the meat and skim as much fat as possible from the top. Set the meat aside in a warm place.
8
In a stainless steel or enamelled saucepan, combine the Red Wine Vinegar and sugar and boil until the vinegar has evaporated and the sugar has caramelised.
9
Reduce the cooking juices to a syrupy consistency, then add the caramelised vinegar mixture to taste.
10
Toss the cooked oxtail with the walnuts and pour the sauce back over the oxtail. Serve with mashed potato, creamy polenta or pasta.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Beef Stock 500mL
$5.90
Summer and Autumn
Side dish or Entrée
