Oxtail with sauerkraut

Name: Oxtail with sauerkraut
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: a few sprigs of thyme; freshly ground black pepper; 2 bay leaves; 1 kg oxtail pieces; 3 tablespoons sunflower oil; 3 cloves garlic, chopped; 100 g smoked back bacon, cut into large pieces; 150 ml red wine; 15 g dried ceps, soaked in hot water to cover; 2 large onions, cut into chunks; 3 large carrots, cut into chunks; 1 large jar or tin of sauerkraut, 800 g—1 kg

Preparation info

Serves
4

Difficulty
Easy

Appears in

Winter Food

By Jill Norman

Published 2005

About

Long, slow braising transforms tough oxtail into tender, well-flavoured chunks of meat. The sauerkraut adds a typical central European note and makes a mellow-tasting dish after slow-cooking with the oxtail. The dish can be reheated gently if made in advance.

Ingredients

3 tablespoons sunflower oil
1 kg oxtail pieces
100 g

Europe
United Kingdom
Main course
Gluten-free

Method

Preheat the oven to 150°C/300°F/gas mark 2. Heat the oil in a heavy ovenproof casserole, trim any excess fat from the oxtail pieces and brown on all sides in. Add half of the bacon pieces and let them colour. Strain the ceps, reserving the liquid, but discard any grit or dirt. A