Oxtail stew
ingredients
1 tbsp garlic powder
1 tbsp cayenne pepper
2 tsp onion powder
2 tsp sugar
2 tsp salt
1 tsp paprika
1 tsp ground allspice
1 tsp black pepper
½ tsp ground nutmeg
¼ tsp ground cinnamon
3 tbsp flour
1.3kg oxtail
4 tbsp neutral frying oil
2 medium onions, thinly sliced
2 carrots, finely chopped
2 celery stalks, finely chopped
2 garlic cloves
2 bay leaves
300ml red wine
500ml beef stock
2 tbsp tomato purée
1 cup parsley
instructions
Preheat oven to 130C fan.
Wash oxtail and pat dry. Trim off excess fat, and put half the oxtail in a freezer bag with the flour and all the spices. Set aside on a plate, and repeat with the remaining pieces.
In batches, heat the oil in a large heavy-bottom pot, and brown the oxtail for 10m until dark brown all over. Set aside.
Add a bit of extra oil to the pan and add the onions, carrots, celery, and garlic. Cook gently until softened and lightly browned, approx. 10m. Add red wine, and bring to a boil. Add oxtail, beef stock, and tomato purée, and bring to a simmer.
Cover with lid and cook in the oven for 3h. After 1.5h, turn over the oxtail in the sauce. Remove from oven and skim excess fat.
Serve with chopped parsley.