2 kg Oxtail
Extra virgin olive oil
3 Shallots; sliced
1 1/2 l Red wine
2 lg Oranges; juice of
Beef stock
Orange zest
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.
Recipe by: Selina Hanson
Selina Hanson has Chinese ancestry, was born in Scotland, and
lives in Australia. She and her husband ran Swan Valley Hansons'
B&B and now operate Chef's Delight ready to eat gourmet foods in
Perth.
