Oxtail braised in Cider
Alas, oxtail gets more expensive, but it’s very plentiful in the autumn and just needs some vegetables to eke it out.
|1.1-1.35kg oxtail, cut into joints|
|110g streaky bacon, rinded and cut into cubes|
|3 large carrots, scraped and cut into thick chunks|
|2 large onions, peeled and sliced|
|25g plain flour|
|425ml hot beef stock|
|425ml dry cider|
|½ teaspoon Herbes de Provence|
|1 teaspoon juniper berries, crushed|
|1 clove garlic, crushed|
|1 bay leaf|
|Preheat the oven to 150˚C/300˚F/gas mark 2.|
|Oven temperatures and Conversions|
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|There is no list of equipment specified for this recipe.|
This recipe first appeared in Delia's Frugal Food.
Start by melting the dripping in a large flameproof casserole, get it really hot, then brown the pieces of oxtail, 2 or 3 at a time.
Remove them to a plate as they brown, then brown the bacon and chunks of carrot, and remove them to a plate as well. Next fry the onions till browned at the edges.
Turn the heat down a bit, then stir in the flour to soak up the juices before gradually adding the stock and cider.
Now return the meat, bacon and carrots to the casserole, add the Herbes de Provence, juniper, garlic and bay leaf, and season.
Put a close-fitting lid on, transfer to the oven and cook for 3 hours.
Just before serving, skim off any fat from the surface and sprinkle with chopped parsley.
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