Ingredients
800g Delicato Oxtail
2 tbsp Plain Flour
1 medium Onion (diced)
2 medium Carrots (cut into chunks)
1 rib of Celery (sliced)
4 cloves Garlic (minced)
200g Dry White Wine (Chardonnay or Sauvignon Blanc preferred)
500g Beef Stock (homemade or store bought)
2 Bay Leaf
1.5 tsp Dried Italian Herbs
OPTIONAL BUT RECOMMENDED
1 tbsp Wholegrain Mustard
3 tbsp Tomata Passata
Salt and Pepper to taste
Method
- Lightly dredge the oxtail with flour.
- Heat 1 tbsp of your oil of choice in a large pot over medium-high heat, then sear oxtail on all sides till brown. Remove and set aside.
- Add in the onion, carrots and celery, and sautรฉ till slightly softened. Add in minced garlic and sautรฉ for another 1 minute.
- Deglaze the pot with white wine, then add in beef stock.
- Stir in bay leaf, Italian herbs, tomato passata and wholegrain mustard (๐ช๐ง ๐ถ๐ด๐ช๐ฏ๐จ).
- Return seared oxtail to pot. Simmer over low heat for 2.5 to 3 hours, stirring and turning occasionally, adding more water/stock as needed.
- Taste and season with salt and pepper as needed.
- Top with gremolata and serve. (๐๐ฆ๐ณ๐ท๐ช๐ฏ๐จ ๐ด๐ถ๐จ๐จ๐ฆ๐ด๐ต๐ช๐ฐ๐ฏ๐ด: risotto milanese, polenta, mashed potatoes, rice or pasta!)
Recipe by Adeline Lin
