Braised Oxtail With Cinnamon Recipe

• 2 x Oxtails cut into pcs
• 2 Tbsp. Seasoned flour Butter
• 1 x Onion
• 2 stk celery
• 2 med Carrots
• 150 ml Ruby port
• 1 bot red wine, (full bodied Rhone is good)
• 3 stk cinnamon, broken into pcs
• 3 x Bayleaves
• 2 tsp Black peppercorns
• 5 sprg thyme, up to 6 Salt and fresh grnd black pepper
• 1 x Strip orange zest
• 1 1/4 lt Rich beef stock

1. Preheat oven to 150C/gas 2.
2. Trim oxtail pcs of excess fat and wash the meat.
3. Toss in seasoned flour and shake off any excess.
4. Heat some butter in a heavy bottomed pan or possibly frying pan.
5. Add in oxtail - sear brown on all sides.
6. Remove oxtail with slotted spoon to deep ovenproof casserole.
7. Peel and roughly chop vegetables, add in to pan and brown in butter.
8. Add in vegetables to oxtail in casserole.
9. Add in port to pan.
10. Reduce till sticky, stirring constantly to scrape up crusty meat sediment from pan.
11. Gradually add in wine to pan and bring to the boil.
12. Boil hard for about 10 min to drive off alcohol.
13. Add in stock, cinnamon, bay.
14. peppercorns, thyme, salt & pepper.
15. Return to boil.
16. Add in to oxtail casserole.
17. Cover with lid and cook in pre-heated oven for 31/2-4 hrs, till meat is falling from bones.
18. Remove oxtail from casserole with slotted spoon and keep warm.
19. Strain casserole juices into clean pan, pressing vegetables well with back of ladle or possibly draining spoon to extract all possible flavour.
20. At this point the casserole could be refrigerated overnight to allow fat to solidify, and then be removed.
21. Re-heat oxtail and sauce.
22. Bring sauce to boil and season to taste.
23. Skin off as much fat as possible.
24. Sauce should be deep in colour, rich and unctuous.
25. Serve oxtail with sauce poured over and with mashed potatoes.

flour butter, onion, celery, carrots, port, red wine, cinnamon, bayleaves, thyme, orange zest, beef stock

Taken from cookeatshare.com/recipes/braised-oxtail-with-cinnamon-90655 (may not work)