Name: Braised oxtail with orange gremolata
Cook time: 200 min
Total time: 200 min
Yield: 4
Ingredients: 1.5 kilogram oxtails, diced into 5cm pieces; 2 tablespoon plain flour; 2 tablespoon olive oil; 1 medium brown onion (150g), chopped coarsely; 2 clove garlic, crushed; 1/2 cup (125ml) sweet sherry; 400 gram can crushed tomatoes; 1 cup (250ml) beef stock; 1 cup (250ml) water; 4 sprigs fresh thyme; 2 bay leaves; 10 centimetre strip orange rind; 4 medium tomatoes (600g), chopped coarsely; Orange gremolata; 1/4 cup finely chopped fresh flat-leaf parsley; 1 tablespoon finely grated orange rind; 1 clove garlic, crushed

Ingredients

1.5 kilogram oxtails, diced into 5cm pieces

2 tablespoon plain flour

2 tablespoon olive oil

1 medium brown onion (150g), chopped coarsely

2 clove garlic, crushed

1/2 cup (125ml) sweet sherry

400 gram can crushed tomatoes

1 cup (250ml) beef stock

1 cup (250ml) water

4 sprigs fresh thyme

2 bay leaves

10 centimetre strip orange rind

4 medium tomatoes (600g), chopped coarsely

Orange gremolata

1/4 cup finely chopped fresh flat-leaf parsley

1 tablespoon finely grated orange rind

1 clove garlic, crushed

Method

1.Preheat oven to 160°C (140°C fan-forced).

2.Coat oxtail in flour; shake off excess. Heat half of the oil in large flameproof casserole dish; cook oxtail, in batches, until browned all over.

3.Heat remaining oil in same dish; cook onion and garlic, stirring, until onion softens. Return oxtail to dish with sherry, undrained tomatoes, stock, the water, herbs and rind; cook, covered, in oven about 3 hours or until oxtail is tender. Stir in chopped tomato.

4.Meanwhile, combine ingredients for orange gremolata in small bowl.

5.Serve oxtail sprinkled with gremolata on mashed potato, if desired.

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Ingredients

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