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Slow-cooked oxtail is soft, melting meat and teamed with this rich red wine sauce it’s perfect for parties. This dish serves 4 people.

INGREDIENTS

  • 1kg oxtail
  • Himalayan salt and black pepper
  • 1 tbsp grain mustard
  • 3 cloves garlic, halved
  • 2 onions, quartered
  • 1 leeks, chopped
  • 3 celery sticks, roughly chopped
  • 2 bay leaves
  • 2 tsp dried rosemary
  • 1 cup red wine
  • 3 cups homemade beef stock
  • 1 tbsp coconut oil
  • 150g mixed mushrooms
  • 100g vine tomatoes
  • to garnish fresh herbs

PREPARATION

1. Preheat the oven to 160°C. Season the oxtail and spread with grain mustard.

2. Place garlic, onion, leek and celery in the base of a deep roasting dish. Top with oxtail, bay leaves and rosemary. Pour in wine and stock until oxtail is submerged. Cover dish with foil and roast in the oven for 1 1/2 hours.

3. Heat coconut oil in a pan and fry mushrooms and tomatoes until softened. Add to oxtail 5 minutes before the end of cooking time.

4. To serve: Garnish with herbs and serve with broccoli rice.

NUTRITIONAL INFORMATION

Fat 49g Carbs 20g Protein 87g
  • Serves 4

Source: Lose IT