Serves 6
Ingredients
1.8kg oxtail, cut into joints
Flour for dusting the joints
Cayenne pepper
2 teaspoon mustard powder
Salt and ground pepper to season
2 tablespoons butter
3 tablespoons olive oil
6 carrots, cut into nice-sized chunks
6 onions, peeled and quartered
3 celery sticks, coarsely chopped
2 garlic heads, with top chopped off
7 bay leaves
Bottle of red wine
Zest of 2 oranges
6 juniper berries
Bunch of fresh thyme
Method
1. Pre-heat oven to 160ºC.
2. Trim excess fat from the meat and toss the pieces in flour that has been seasoned with cayenne pepper and mustard powder.
3. Heat butter and olive oil in a roasting dish over moderate heat and seal meat, turning until the pieces are golden brown.
4. Then add carrots, onions, celery and garlic, and fry for a few more minutes.
5. Tuck the bay leaves in and pour wine over the dish.
6. Add orange zest, juniper berries and thyme, tucking these in between the meat.
7. Cover with foil, place in the oven, and leave to brew its own magic.
8. Remove from the oven after half an hour and turn the meat over.
9. Then return to the oven for at least another 2-3 hours.
10. Remove foil for the last 30 minutes to allow juices to thicken and become deliciously sticky.
11. Serve with mashed potato.
