Oxtail Braised with Red Wine & Orange, with Chunky Pasta | Guest Recipes | Nigella's Recipes | Nigel

Ingredients

• 2.4 kilogram oxtail
• ⅓ cup plain flour
• sea salt
• freshly ground black pepper
• 1 tablespoon dried oregano
• ¼ cup extra virgin olive oil
• 1 large thyme sprig
• 2 bay leaves
• 3 long spirals orange zest
• ¼ cup brandy
• 2 cups red wine
• 12 cloves garlic (peeled)
• 1 cup chopped tomatoes (fresh or canned)
• 1 litre beef or veal stock
• 250 grams tubular pasta (I use macaroni)
• 1 large onion (finely chopped)
• 1 large carrot (cut into 5mm dice)
• 1 celery stalk (diced)
• 3 cloves garlic (finely chopped)
• 1 handful flatleaf parsley leaves
• 1 clove garlic
• ½ orange
• ½ lemon