Ingredients
- 2.5 kgoxtail
- As neededextra virgin olive oil
- 2onions, sliced
- 2 stalkscelery, diced
- 4 mediumcarrots, peeled and cut into large chunks
- A few sprigsfresh thyme
- A few sprigsfresh rosemary
- 3bay leaves
- 3 Tbspflour
- 2 x 400 g tinsItalian whole tomatoes
- ¾ cupStaffords VIP Sauce
- 1 litrebeef stock
- To servecreamy mashed potatoes
- To servefresh oregano leaves
- To tastesalt and pepper
Made with Staffords
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Method
Preheat the oven to 225°C. Season the oxtail with olive oil, salt and pepper and toss to coat.
Roast the oxtail for about 20 minutes, until golden brown on both sides, flipping the pieces halfway. Remove from the oven and set aside.
In a very large ovenproof casserole over medium heat, add a drizzle of olive oil. Add the onion, celery, carrots, thyme, rosemary and bay leaves and cook until the vegetables begin to soften and smell sweet. Reduce the oven temperature to 165°C.
Sprinkle the vegetables with the flour and stir well. Pour in the tomatoes, squashing them into chunks with your hands.
Add the beef stock and VIP sauce, nestle the oxtail into the liquid and stir well, adding more stock if necessary. Bring to a simmer and cover with the lid.
Place in the oven and cook for 5 hours, or until the meat falls away from the bone, stirring the pot every hour.
Remove the pot from the oven and leave to cool slightly. Taste and adjust the seasoning.
Serve the oxtail, bone in or off, on a bed of creamy mash with fresh oregano.
