Food from a Physicist who loves to cook

Monthly Archives: December 2010

So this is the third time I’ve attempted to write a post on here and hopefully it will be a successful attempt, what with uni work and the weather and just general winter blues I haven’t had the motivation to write, and sometimes I haven’t even had the motivation to cook. However, my little sister was visiting this weekend which gave me the opertunity to cook for more than one person, which to me means only one thing. MEAT!! As many of you know I live with a vegan, which means we rarely cook together, so when I do get to cook for other people I kind of go all out and cook a fancy meat dish. This time it was Braised Oxtail, and the recipe was in fact from the times so here it is with a few modifications.

Braised Oxtail

  • 4 chunky rounds of oxtail
  • 2 tbsp plain flour
  • Salt and pepper
  • 50ml olive oil
  • 2 medium onions, finely chopped
  • 2 big carrots, finely chopped
  • 4 plump cloves of garlic, roughly chopped
  • 3-4 sprigs of thyme
  • 1 bushy sprig of rosemary
  • 2 large bay leaves (or 3 small ones)
  • 1 whole star anise
  • 1 tbsp tomato purée
  • 500ml red wine
  • Juice of 1 orange
  1. Preheat the oven to 160C/325F/Gas Mark 3. Cut off the larger bits of hard white fat from the oxtail. Put the flour in a bag with generous amounts of salt and pepper. Throw in the oxtail rounds and shake until they are all dusted with flour.
  2. Heat the oil in a casserole large enough to hold all the meat and vegetables. Brown the meat and then set to one side.
  3. Add the vegetables, herbs and star anise. Sweat over a gentle heat for about 5 minutes until starting to soften, then stir in the tomato purée. Add the browned meat (plus any accumulated juices), wine and orange juice, then season well. Bring to a gentle simmer.
  4. Place in the oven. Cook for about 3 hours, stirring halfway through. Depending on the oxtail, it may be ready half an hour earlier or later. Prod it – you want the fat to be soft and gelatinous and the flesh falling off the bones. Check the seasoning and spoon off as much of the fat as you can.

Notes:

I removed the star anise half way through cooking as the smell coming from the pan was starting to be over powered by its scent, but it is up to your own tastes what you do. I like this recipe as it seemed very festive, the wine and spice mix put me in mind of mulled wine and the combination of flavours is lovely and warming. The Oxtail was from the new farm shop out side of St Andrews, somewhere that is well worth a visit, the butchers is amazing and very reasonably priced, and the veggies are impressive, with onions the size of my head!

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