Red Wine Braised Oxtail

The oxtail

• Oxtail3 kg6.5 lb (3 kg)
• Salt40 g1.5 oz (40 g)
• Black pepper10 g
• Flour100 g3.5 oz (100 g)

The braising base

• Mirepoix, onion, carrot, celery1.5 kg3.25 lb (1.5 kg)
• Garlic50 g1.75 oz (50 g)
• Tomato paste200 g7 oz (200 g)
• Red wine1.5 L2.75 pints (1.5 L)
• Stock, ideally house made3 L5.25 pints (3 L)
• Bay leaves5
• Thyme10 g
• Olive oil, approximately150 ml5.5 fl oz (150 ml)

Polenta, for 10

• Polenta400 g14 oz (400 g)
• Stock2 L3.5 pints (2 L)
• Butter200 g7 oz (200 g)
• Parmesan200 g7 oz (200 g)

Gremolata, for 10

• Parsley100 g3.5 oz (100 g)
• Garlic2 to 3 cloves
• Lemon zest, finely gratedfrom 3 lemons

To finish the jus

• Cold butter, diced120 g4 oz (120 g)

The braise

1. 1

   Season and flour the oxtail, and brown it in batches. Do not rush this: deep colour is the flavour foundation.

2. 2

   Add the mirepoix and caramelise it slightly, then the garlic, then the tomato paste, cooked until it turns brick red.

3. 3

   Deglaze with the wine and reduce it by at least half.

4. 4

   Add the stock and the herbs. The liquid should come three quarters of the way up the meat, not drown it.

5. 5

   Braise at 160°C (320°F) for 3.5 to 4 hours.

6. 6

   Cool in the liquid and rest overnight. This is where the gelatin sets, the flavour deepens and the meat relaxes.

The next day

1. 1

   Remove the meat and divide it into ten even portions. Each portion is what about 300 g of raw bone-in oxtail gives after braising; the 300 g is the raw weight on the bone, not a cooked weight.

2. 2

   Strain the braising liquid and reduce it until it is glossy, sticky and coats the back of a spoon.

3. 3

   Mount it with the cold butter, a few pieces at a time and off the boil, just before service.

The polenta

1. 1

   Bring the stock to a simmer.

2. 2

   Rain the polenta in slowly while whisking, so that it does not lump.

3. 3

   Cook on a low heat, stirring regularly, for 40 to 50 minutes, or for as long as the polenta you are using asks for.

4. 4

   Finish with the butter and the Parmesan.

5. 5

   Work it to a smooth, glossy, pourable consistency. It should be rich enough to sit under the oxtail without thinning out under the jus.

The gremolata

1. 1

   Finely chop the parsley.

2. 2

   Grate the garlic very finely, or microplane it.

3. 3

   Finely grate the zest of three lemons.

4. 4

   Combine the three immediately before service. Gremolata is mixed fresh, not made ahead.

5. 5

   Keep it dry, bright and aromatic, and use it sparingly over the oxtail. It is there to cut the richness, not to sit on top of it.