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 sautΓ© till slightly softened. Add in minced garlic and sautΓ© 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 (πͺπ§ πΆπ΄πͺπ―π¨).
- 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. (ππ¦π³π·πͺπ―π¨ π΄πΆπ¨π¨π¦π΄π΅πͺπ°π―π΄: risotto milanese, polenta, mashed potatoes, rice or pasta!)
Recipe by Adeline Lin
