Braised Oxtail Pie
Oxtail Recipe Slow Cooked in Red Wine
Oxtail does involve more work to cook than most other cuts, mainly because it is best to refrigerate the casserole overnight to allow the fat to set on top. This can then be lifted off. Richly-flavoured, I like this oxtail recipe served under a fluffy-baked puff pastry pie topping.
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Nose to Tail,
Nose to Tail,
2kg Quality Mark oxtail
cut into joints and trimmed
1/2 cup seasoned flour
2-3 tbsp olive oil
peeled and sliced
peeled and chopped
1/2 cup raisin
4 tsp garlic cloves
2 Bay leaves
1 tbsp fresh thyme
1 tsp celery salt
2 cups red wine
1 cup port
2 tbsp tomato paste
1 tbsp balsamic vinegar
To Slow Cook
Turn the slow cooker on to pre-warm while gathering and preparing the ingredients.
Toss the oxtails in the seasoned flour, shaking off the excess.
If wishing to brown the ingredients then: Heat a good dash of oil in a large heavy-based frying pan and when hot, brown the oxtail pieces well.
Do this in batches to prevent the oxtail from stewing.
The browner the oxtail, the more flavoursome the finished dish. Set aside.
Brown the carrots and onion in any remaining oil. Add an extra dash of oil if required.
Into the pre-warmed slow cooker put the oxtail, carrots, raisins or currants, garlic, bay leaves, thyme and celery salt.
In a jug stir together the red wine, port, tomato paste and balsamic vinegar.
Pour into the slow cooker, stir as well as possible to mix the ingredients. Cover with the lid.
Cook on low for 7-8 hours or on high for 4-6 hours.
Use a flat large wide spoon to lift the fat off the top of the braise.
Nutrition Information per Serving (310g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)