BRAISED OXTAIL WITH JERUSALEM ARTICHOKE PUREE

Prep time 45 mins Cooking time 4 hours 15 mins Serves 6

INGREDIENTS

125ml olive oil

3 carrots, peeled and finely chopped

3 stalks celery, finely chopped 15 cloves garlic, finely chopped 3 red onions, finely chopped Vegetable oil, for frying 2kg oxtail, fat trimmed

6 fresh bay leaves

1 bunch fresh thyme sprigs 2 cups non alcoholic red wine 2 ½ litres beef stock

8 large jerusalem artichokes, peeled and chopped 375ml chicken stock ½ cup finely chopped fresh flat-leaf parsley

METHOD

Heat 100ml olive oil in a heavybased saucepan or casserole dish over medium-low heat. Add carrot, celery, garlic and onion and saute until a deep golden brown in colour, 25 mins. Meanwhile, in a separate frying pan, heat a little vegetable oil on high heat and brown oxtail on all sides in batches; season well and set aside. Add bay leaves, thyme, non alcoholic red wine and 150ml beef stock to the vegetables. Simmer for 10 mins. Add oxtail and remaining beef stock and bring to the boil over high heat, skim, then reduce to low. Simmer for about a further 3 hours 30 mins or until meat is almost falling off the bone and sauce is thick and shiny. Meanwhile, heat remaining olive oil in a small saucepan over medium heat. Add artichokes and cook for 5 mins. Add chicken stock and simmer, uncovered, until soft, about 20 more mins. use a stick blender to blend to a smooth puree. To serve, place artichoke puree on plates and top with oxtail. Drizzle with sauce and vegetables from the pan and scatter parsley.