Ox­tail and mush­room braise

Australian Women’s Weekly NZ - - CONTENTS -


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.

Ox­tail and mush­room braise

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