Oxtail and mushroom braise
SERVES 4-6 PREP AND COOK TIME 3 HOURS 40 MINUTES
¼ cup (35g) plain flour
1 teaspoon table salt
1 teaspoon ground white pepper
2kg oxtail
¼ cup (60ml) olive oil
2 medium (300g) brown onions, chopped finely
3 cloves garlic, chopped finely
200g Swiss brown mushrooms, sliced thinly
3 sprigs fresh thyme 2 bay leaves
1 cup (250ml) red wine
1 litre (4 cups) beef stock
1 Preheat the oven to 160°C (140°C fan-forced.).
2 Combine the flour, salt and pepper in a bowl. Pat meat dry with paper towel. Trim meat of any large pieces of fat. Toss meat in the flour mixture; shake away excess flour. Reserve remaining flour.
3 Heat 1 tablespoon of the oil in a heavy ovenproof saucepan or flameproof casserole dish over a medium-high heat. Add the meat, in batches, until browned all over. Take your time doing this to ensure all the surfaces of the meat are browned; this is important for the flavour. Remove the meat to a bowl; repeat with another 1 tablespoon of the oil and remaining meat.
4 Wipe out the pan with paper towel; return to the heat. Heat remaining oil in the pan; cook onion, stirring, for 5 minutes or until golden and softened. Add the garlic and mushrooms; cook, stirring, for a further 5 minutes or until softened. Add two sprigs of the thyme, bay leaves and wine; bring to the boil. Boil for 1 minute. Add stock and return meat to the pan. Cover pan; transfer to the oven and cook for 3 hours or until meat is very tender.
5 Transfer meat to a bowl using a slotted spoon. Skim fat from the top of the pan juices. Place pan over high heat. Stir in enough cold water to the reserved flour in a small bowl to make a mixture about the consistency of cream. Whisk into the mixture in the pan. Bring to the boil; cook, stirring, until it has the thickness of gravy. Season to taste. Return meat to the pan and scatter with remaining thyme leaves. 6 Serve oxtail with mashed potato and steamed greens, if desired. Suitable to freeze. Not suitable to microwave.