Red Wine Braised Oxtail
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Step 1 of 19
The braise
1 of 19
Season and flour the oxtail, and brown it in batches. Do not rush this: deep colour is the flavour foundation.
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What you are cooking with
The oxtail
- 3 kg Oxtail
- 40 g Salt
- 10 g Black pepper
- 100 g Flour
The braising base
- 1.5 kg Mirepoix, onion, carrot, celery
- 50 g Garlic
- 200 g Tomato paste
- 1.5 L Red wine
- 3 L Stock, ideally house made
- 5 each Bay leaves
- 10 g Thyme
- 150 ml Olive oil, approximately
Polenta, for 10
- 400 g Polenta
- 2 L Stock
- 200 g Butter
- 200 g Parmesan
Gremolata, for 10
- 100 g Parsley
- 2 to 3 Garlic, cloves
- Lemon zest