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