Kap mauri oxtail ragù recipe | Gourmet Traveller

Ingredients

• 2 tbsps tamarind purée
• 2 kg oxtail pieces, cut 3cm thick
• 125 ml (½ cup) olive oil
• 3 onions, thinly sliced
• 3 garlic cloves, finely chopped
• 2 carrots, finely chopped
• 3 ripe tomatoes, finely chopped
• 2 tsp finely chopped native thyme (see note), plus extra sprigs to serve
• 2½ tbsp finely chopped tarragon
• 4 fresh bay leaves
• 1 tbsp sumac
• 1 tbsp smoked paprika
• 500 ml (2 cups) red wine jus (see note)
• 750 ml (3 cups) beef stock
• 150 grams warrigal greens, leaves picked
• Mashed potato, to serve