Braised oxtail – Food & Home Magazine

Name: Braised oxtail – Food & Home Magazine
Total time: 300 min
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

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There is nothing more comforting during winter than a delicious, heart-warming braised oxtail for lunch (or for dinner). Try this recipe.

View full recipe on www.foodandhome.co.za

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.

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