Andrea's braised oxtail

Andrea's braised oxtail

Coda di bue all'Andrea

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
2 large oxtails, boned into flat sheets, (ask your butcher)
salt
pepper
2 tablespoons mixed sage, bay and rosemary, finely chopped
flour, for dusting
6 tablespoons olive oil
2 carrots, finely diced
1 small onion, finely diced
1 celery stalk, trimmed and finely diced
1 litre red wine
3 cloves
2 bay leaves
1 cinnamon stick
4 black peppercorns
20g butter

Method

  1. Preheat the oven to 180ºC. Lay the oxtail sheets out on a work surface, and sprinkle with salt, pepper and the chopped herbs. Roll up each one to make a sausage shape and secure with string. Dust lightly with flour.
  2. Heat 4 tbsp olive oil in a large frying pan and fry the oxtail rolls, turning until golden brown. Remove to a plate. Add the remaining olive oil to the pan and sauté the carrots, onion and celery until softened.
  3. Transfer the vegetables to a deep roasting pan and add the oxtail rolls. Pour over the wine, then add the cloves, bay leaves, cinnamon and peppercorns, and some salt and pepper. Bake in the oven for at least 2 hours. Once cooked, transfer the oxtail rolls to a plate and leave to cool, so they firm up.
  4. Meanwhile, skim the cooking liquor, boil to reduce by about half and then strain. Remove the string from the oxtail rolls, then cut into thick slices, about 4cm thick. Warm through in the reduced cooking juices with the butter added. Serve the oxtail with the cooking juices spooned over. Carciofialla Romana make a delicious accompaniment.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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