Braised Oxtail in Red Wine
Eversfield Organic Oxtail has a rich, meaty flavour. It makes a wonderful dish, especially when it is accompanied with organic vegetables.
750g Eversfield Organic Oxtail
2 tbsps plain flour seasoned with salt and freshly ground black pepper
2 tbsp oil
2 large onions, chopped
250g carrots, sliced
300ml red wine
600ml beef stock
2 tbsp tomato puree (paste)
250g button mushrooms, sliced
2 tbsp freshly chopped parsley
1 tbsp freshly chopped thyme (optional)
Coat the oxtail in the seasoned flour.
Heat the oil in a large casserole dish or saucepan, add the oxtail and fry until evenly browned.
Remove from the pan.
Brown the onions and carrots, stirring in any remaining flour.
Add the wine, stock, tomato puree and oxtail and stir well.
Bring to the boil, then reduce the heat, cover and simmer gently for 2 and a half hours.
Add the mushrooms and herbs, mix well and continue to cook for a further half an hour.
Serve with seasonal organic vegetables.