Ingredients
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1/3 cup (80 ml) extra virgin Olive Oil
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2 large brown Onion
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Spelt Flour
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Sea Salt
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freshly ground Black Pepper
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2 kg Oxtail
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50 g Unsalted Butter
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1 cup (250 ml) red wine
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2 cloves Garlic
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10 sprigs Thyme
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2 Bay leaves
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3 tablespoons Tamarind
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1 x 400 g tin low-salt whole peeled Tomato
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1 litre Beef Broth
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2 Orange Zest
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2 tablespoons aged Red Wine Vinegar
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2 tablespoons Vino Cotto
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4 sticks Celery
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160 g Black Olive
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1½ cups (300 g) raw Pearl Barley
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½ cup finely chopped flat-leaf Parsley
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Gremolata
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1 Finely grated Lemon Zest
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1 Finely grated Orange Zest
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1 cup finely chopped flat-leaf Parsley
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2 cloves Garlic
Directions
How I love this dish. It has cooked for so long and so gently that the meat just falls off the bone, and my favourite part is to pick up each piece and eat it with my fingers. It’s a slow process and a pressure cooker can be used to get the meat perfectly cooked before you tackle the reduction of the sauce to achieve the desired unctuousness, but mostly I cook it in a heavy cast-iron pot with a lid. If you don’t have any tamarind, orange peel may be used instead to great effect. This is definitely a dish to put in the centre of the table and share with family or friends, but make sure there are lots of finger bowls and extra serviettes handy. Things can get messy!
Steps
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1
Done
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Preheat the oven to 140°C (fan-forced). |
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2
Done
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Heat 2 tablespoons olive oil in a medium saucepan over low–medium heat. Add the onion and cook for 8–10 minutes or until translucent. Remove from the heat and set aside. |
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3
Done
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Season the flour with salt and pepper. Toss the oxtail pieces in the flour, shaking off the excess. Heat the butter and the remaining olive oil in a large frying pan over high heat. Cook the oxtail, in batches, until golden on both sides, transferring to a large heavy-based casserole as you go. |
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4
Done
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Add the wine and simmer for 1 minute, scraping the bottom of the pan to release all the caramelised bits from the base. Add the garlic, cooked onions, herbs, tamarind and tomatoes and simmer over high heat until the wine has reduced a little. Add the stock and 1 litre water and bring to the boil. Pour the liquid over the oxtail, making sure the meat is submerged. Cover and bake for 3–4 hours or until the meat is coming away from the bones. Remove from the oven, stand until cool, then refrigerate overnight. |
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5
Done
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Add the wine and simmer for 1 minute, scraping the bottom of the pan to release all the caramelised bits from the base. Add the garlic, cooked onions, herbs, tamarind and tomatoes and simmer over high heat until the wine has reduced a little. Add the stock and 1 litre water and bring to the boil. Pour the liquid over the oxtail, making sure the meat is submerged. Cover and bake for 3–4 hours or until the meat is coming away from the bones. Remove from the oven, stand until cool, then refrigerate overnight. |
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6
Done
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The following day, using a large shallow spoon, remove and discard the solidified fat from the top of the oxtail. Gently remove the oxtail pieces, place on a plate, cover with plastic film and refrigerate until ready to serve. |
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7
Done
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Transfer the cooking liquid to a saucepan and bring to the boil, skimming off any excess fat as it rises to the surface. Add the red wine vinegar and vino cotto or balsamic and simmer over medium heat until reduced by half. Add the orange zest (reserving 1 tablespoon to serve), the celery and olives and adjust the seasoning. |
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8
Done
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Meanwhile, place the barley in a sieve and rinse under cold running water. Place in a saucepan with 4 times the amount of cold water. Bring to the boil over high heat, then reduce the heat to low and simmer for 30–40 minutes or until tender. Drain well, then stir through a drizzle of olive oil. Place in a serving bowl and cover with plastic film to keep warm, then stir through the parsley just before serving. |
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9
Done
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To make the gremolata, combine all the ingredients in a bowl. |
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10
Done
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To serve, gently reheat the oxtail in the microwave until warm, then add to the hot sauce and stir gently to coat. Alternatively, when the sauce is half reduced, return the oxtail to the sauce and continue heating through at a simmer to warm the meat through while the sauce reduces a little more. Do not do this over high heat. |
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11
Done
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Serve the braised oxtail scattered with the gremolata and reserved orange zest, and the warm barley on the side. |
