This winter, warm up and enjoy this delicious slow-cooked oxtail recipe, which pairs perfectly with Stellenzicht Vineyards' Arenite Syrah 2022.
Recipe: Slow-cooked oxtail with anchovy, rosemary and orange zest
Ingredients
- 2.5 kg oxtail
- ā
cup flour
- Olive oil
- 2 celery stalks, chopped
- 2 onions, chopped
- 3 carrots, chopped
- 2 star anise pods
- 6 garlic cloves, crushed
- 6 anchovies
- 4 Tbsp tomato paste
- 1 tin chopped tomatoes (400g)
- 1 bottle Stellenzicht red wine
- 3 Tbsp red wine vinegar
- 3 Tbsp muscovado or brown sugar
- 2 Tbsp Worcestershire sauce
- 1 Tbsp rosemary, finely chopped
- 2-3 peels orange zest
- 700 ml beef stock
- Salt, pepper, parsley to finish
Method
- Season and flour the oxtail. Brown in olive oil in batches. Set aside.
- In the same pan, sauté celery, onions, carrots, and star anise. Add garlic, anchovies, then tomato paste. Cook briefly.
- Transfer to a casserole or pressure cooker. Add tinned tomatoes, wine, vinegar, sugar, and Worcestershire. Reduce by half.
- Add rosemary, orange zest, and stock. Nestle the meat and juices back in.
- Oven: Cook at 170°C for 4.5 - 5 hours until fall-off-the-bone tender.
- Pressure cooker: 50 mins on high, natural release.
- Serve with mash or gnocchi and bread to soak up the sauce.
Storage
Fridge: 4 days | Freezer: 3 months | Reheat gently with a splash of stock.
Click HERE to shop our Arenite Syrah now online.