Lifestyle
Rich, tender oxtail with tangy green olives and orange
Oxtail takes time to cook, but the slow hours in the oven transform it from a tough cut into meat that’s fall-off-the-bone tender.
Oxtail, with its rich flavour and melt-in-the-mouth texture, has a reputation for being indulgent. But the beauty of cooking it lies in the slow transformation that happens in the oven. Hours of gentle braising take what looks like a tough, bony cut and turn it into something luxuriously tender. Pair that with a glass of red wine and you’ve got food that feels like a celebration, even if you’re just eating at home. Recipe compliments of Roodeberg.
Serves: 6
Ingredients
- 2,5kg oxtail
- Olive oil
- 2 onions, diced
- 2 tablespoons soy sauce
- A few sprigs of fresh rosemary
- 4 bay leaves
- 1 glass of Roodeberg Reserve
- 1 cup beef stock
- Rind of 1 lemon
- 200g pitted green olive
- 200g button mushrooms
Method
- Preheat oven to 200°C
- Heat the olive oil and fry the onion until soft. Spoon it out and add the oxtail to the hot pan. Fry until golden brown.
- Add the cooked onions, garlic, Bay leaves, rosemary, wine, stock and the rind of one lemon.
- Put into the oven and bake for 3 – 4 hours, check on it and add extra liquid if necessary.
- Add the olives and mushrooms and bake for another 1 hour.
