Deliciously flavoured, melt-in-your-mouth meat, and a rich, thick sauce – this grass fed oxtail recipe has it all! Like most slow-cooked dishes, braised oxtail is incredibly easy to make, and it virtually cooks itself! Serve the oxtail with crusty bread to soak up the juices.
2 kg grass fed oxtail from Mighty Nice Meats
2 tbl spoons refined coconut oil or extra virgin olive oil
3 French shallots, sliced
1-2 litres red wine (merlot is good)
Juice and zest of 2 large oranges
water or beef stock
Orange zest to garnish
Trim off excess fat from the oxtail or ask your Mighty Nice butcher to do this for you.
Heat the oil in a frying pan, add sliced shallots and gently brown the oxtail meat.
Remove the browned oxtail and place into to a deep saucepan, pot or slow cooker.
Deglaze the pan with some of the red wine and pour over meat. Add the remainder of the red wine, juice of 2 oranges and enough water to cover the meat.
Bring all ingredients to the boil, reduce heat and simmer for about 2 hours.
Add the zest of 2 oranges and continue to cook on low or in the slow cooker for a further 1 hour.
At this stage the oxtail and sauce can be put into refrigerator for a few hours or overnight.
When it’s cold, skim off the fat then place the whole dish back on the heat and bring meat and sauce back to simmering point.
Remove the oxtail and place in oven to keep it warm and reduce the remaining sauce over a low heat.
Serve with crunchy cooked greens and ciabatta bread.
Add a spoon of butter into pot when you’re about to reduce the sauce (i.e. after you’ve skimmed the fat) to enrich the reduced sauce before you serve it.