- Serves: 6
- Cook Time: 3 hours 30 minutes
- Prep Time: 15 minutes
- Effort: medium
- 3 tbsp vegetable oil
- 6 large pieces oxtail
- 3 carrots, chopped into 2cm cubes
- 2 onions, chopped into 2cm cubes
- 2 rashers smoked bacon
- 2 cloves garlic
- 1 bay leaf
- 1 sprigs thyme
- 1 sprigs rosemary
- 200 ml red wine
- 200 ml red port
- 1 litres chicken stock
- 300 ml beef stock
For the carrots
- 2 tbsp olive oil
- 600 g Chantenay carrots, unpeeled and washed
- 10 g cardamom seeds
- 30 g butter
- 200 ml chicken stock
1. Preheat the oven to 175C/gas 4.
2. For the oxtail: heat the vegetable oil in an ovenproof casserole large enough to fit all of the oxtail pieces in one layer. Season the oxtail with salt and pepper, then sear the meat in the casserole on all sides. Remove and set aside.
3. Add the carrots, onion and bacon into the casserole and lightly fry for 1-2 minutes.
4. Pile the oxtail back into the casserole, pour in the red wine and port and boil over a high heat for 2 minutes. Lower the heat and stir in the garlic, herbs, and chicken and beef stock.
5. Bring the casserole back up to the boil, carefully place a cartouche of greaseproof paper on top and cover with a lid. Transfer to the oven to cook for 3 hours, until the meat comes away easily from the bone.
6. Carefully lift out the oxtail pieces and transfer to a clean pan. Pour about a third of the cooking liquid through a sieve over the oxtail. Place the pan on a high heat, continuously spooning the cooking liquid over the oxtail until the liquid has reduced to a thick, sticky glaze.
7. For the carrots: heat the olive oil in a pan and add the carrots. Lightly fry for 1-2 minutes, then add the cardamom seeds, butter and stock. Cook for 4-5 minutes, or until the liquid has reduced and the carrots are tender and glazed.
8. To serve, place a piece of oxtail onto a plate, spoon the carrots to one side and garnish with the coriander cress.
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