Braised Oxtail with Seville Orange

Name: Braised Oxtail with Seville Orange
Yield: Serves 4
Cuisine: British
Ingredients: 1 bottle deep rich, red wine; 8 large oxtail chunks, bone in; 1 bay leaf; 1 small bunch of fresh thyme; 1 bottle deep rich, red wine; a few black peppercorns; olive oil; seasoned plain flour; 1 garlic bulb, cut in half; 2 star anise; 4 carrots, diced; pared zest and juice of 2 Seville oranges; 2 large white onions, peeled and diced; 4 celery sticks, diced; water, or beef or chicken stock, to cover; water, or beef or chicken stock, to cover; water, or beef or chicken stock, to cover

Preparation info

Serves
4

Difficulty
Complex

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This oxtail is so tasty. It can be served with a very simple, traditional garnish like mash and greens, or you can layer the braised meat between sheets of lasagne for a slightly lighter dish.

Ingredients

8 large oxtail chunks, bone in
1 bottle deep rich, red wine
a few

Europe
United Kingdom
November
December
Winter

Method

Marinate the oxtail pieces overnight, covered in the fridge, in the red wine, with the peppercorns, herbs, garlic and star anise. The next day drain the oxtail and reserve the red wine and aromatics.

Preheat the oven to 140°C/275°F/gas mark 1.

Heat a film of oil in a la