About the Recipe
Slow-cooked and full of flavour, this oxtail is the kind of dish that rewards patience. Rich, tender and deeply savoury, it’s gently braised with tomatoes, red wine, herbs and a generous spoonful of mi butter for a beautifully silky sauce. Finished with mi Salt Blend – Rosemary Sea Salt, it’s the ultimate cold-weather comfort meal.
Ingredients
1.5 kg oxtail
2 tbsp mi butter
1 onion, diced
3 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 can chopped tomatoes
2 tbsp tomato paste
2 cups beef stock
1 cup red wine
2 bay leaves
Fresh rosemary & thyme
1–2 tsp mi Salt Blend – Rosemary Sea Salt
Black pepper
Preparation
Season the oxtail generously with mi Rosemary Sea Salt and black pepper. Brown well in a heavy pot, then set aside.
Add mi butter, followed by the onion, garlic, carrots and celery. Cook until softened.
Stir in the tomato paste, then add the chopped tomatoes, red wine and beef stock.
Return the oxtail to the pot. Add rosemary, thyme and bay leaves.
Cover and simmer gently for 2½–3 hours, until the meat is beautifully tender and falling from the bone.
Taste, adjust the seasoning and finish with another little spoonful of mi butter.
Serve with creamy parmesan orzo, buttery rice or warm crusty bread to soak up every bit of that sauce