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Braised Oxtail with Morel and Madeira Wine


2kg Oxtail
2 Onions, diced
2 Carrots, diced
3 Celery sticks, diced
2 Garlic cloves, crushed
2 Bay leaves
Bouquet garni (thyme, rosemary, parsley, leek)
375ml Madeira wine
1l Freshstock beef stock, defrosted
50g Tomato paste
Sea salt and freshly-ground black peppercorns

Cooking Method

1. Season oxtail with salt and pepper.

2. Heat pot on medium heat and sear oxtail on both sides. Once brown, set aside.

3. Add all the vegetables and sweat till brown, then add in tomato paste. Deglaze the Madeira wine until near dry.

4. Add beef stock, bay leaves, bouquet garni and oxtail. Cover with parchment paper.

5. Braise until meat is tender.

6. Bring to boil and simmer, scum impurities, cover with parchment paper and braise.

7. Taste for seasoning and serve.

*Photo used as an illustration for this recipe includes both Basmati Saffron Rice Pilaf and Braised Oxtail with Morel and Madeira Wine. Our recipe for Basmati Saffron Rice Pilaf is also available on this website.

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