Braised Oxtail

I saw this recipe on the SBS Food lovers Gude to Australia. I couldn't resist. I think i was drawn in by the use of 2 litres of wine.

Ingredients:
2 kilo oxtail
extra virgin olive oil
3 shallots,sliced
1 ½ -2 litres red wine
2 large oranges, juiced
water or beef stock
Orange zest

Method:
Trim off excess fat from the oxtail.
Heat the olive oil in a heavy based pan, add sliced shallots and brown the oxtail.
Remove the browned oxtail to a deep saucepan.
Deglaze the pan with some of the red wine and pour over meat. Add the remainder of the red wine, juice of 2 oranges and enough water to cover the meat. Bring it to boil and simmer for about 2 hours.
Add the zest of 2 oranges and simmer for a further hour.






At this stage the oxtail and sauce can be put into refrigerator for a few hours or overnight.
While chilled, skim off the fat then bring meat and sauce back to simmering point.
Remove the oxtail and place in oven to keep it warm and reduce the remaining sauce.
An option is to stir a dollop of butter into pot to enrich the reduced sauce before serving.

Serve with lightly cooked asparagus and crusty bread.



Well as you can see by this recipe I am still struggling with my cholestrol situation. Well everyone enjoyed the meal.