Braised Oxtail with Brown Beef Stock

Cut the ox tail at the joints, season with salt and pepper. Heat the fat in a frying pan and brown the oxtail on all sides. Remove and place in a casserole dish.

Brown the coarsely chopped carrots and onions in the same frying pan, remove, drain and add to the oxtail. Sprinkle the flour over the meat and vegetables and mix well. Place in a hot (200 °C) oven for 10 minutes.

Then add the tomato puree and enough stock to cover the whole thing. Bring to the boil, skim off the foam, add the parsley stems, bay leaf spice, thyme and garlic. Cover the saucepan with a lid and place in moderately hot stove – 180 °C ~ form and steam until meat is cooked (2 to 2 1/2 hours).

Take out the ox tow and put it into a clean cooking pot. Skim the fat from the sauce, season, add a tiny bit of stock, assuming the sauce is too thick, and strain the sauce through a fine sieve over the oxtail form. Bring to a boil and simmer gently for 2 to 3 minutes. Form into a ceramic bowl and sprinkle with parsley.

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