Braised oxtail – Food & Home Magazine

Ingredients

• 3kg oxtail
• salt and freshly ground black pepper, to taste
• 30ml (2 tbsp) vegetable oil
• 200g carrots
• 2 carrots, roughly chopped
• 1 onion, roughly chopped
• 2 stalks celery, chopped
• 3 garlic cloves, crushed
• 50ml tomato paste
• 750ml (1 bottle) red wine
• 300ml port
• 2 litres beef stock
• 2 sprigs thyme
• 2 fresh bay leaves
• 1 sprig fresh rosemary
• 50ml butter, clarified
• 200g baby carrots, peeled, blanched and refreshed
• 150g baby corn, blanched and refreshed
• 100g fine beans, blanched and refreshed
• pearl onions, caramelised in rooibos, to serve (optional)
• mashed potato, to serve