And the Carmien tea tale continues...
Oxtail cooked in Chai tea with 70% chocolate
Serves 2 to 3
Difficulty – easy
Preparation time – 20 minutes
Cooking time - 2½ hours
800 g to 1 kg oxtail
3 T olive oil
1 onion, peeled and sliced
2 large cinnamon sticks
½ t nutmeg
½ t allspice
4 Chai tea bags
4 C (1 litre) boiling water
6 baby carrots, peeled
Juice and peel of 1 orange
Salt and freshly milled black pepper to season
50 g dried cranberries
50 g good quality 70% chocolate
Steep the Chai tea bags in the boiling water.
Trim the oxtail of all excess fat. Fry the onion and the oxtail in the oil until brown.
Add the spices, the carrots, the orange juice and peel, the salt and pepper, and the tea. Bring to the boil, and then lower the heat and simmer for 2 hours 10 minutes.
Remove the meat from the sauce. Add the chocolate and the cranberries. Stir until the chocolate has melted. Turn the heat up to medium and allow the sauce to cook, uncovered, for 10 minutes to reduce a little.
Place the oxtail back in the sauce and cook for another 10 minutes before serving.
More about this and other recipes in Crush! magazine...