Barolo-Braised Oxtail

Ingredients

• 2 kg oxtail, cut into 5 cm pieces
• 3 tbsp olive oil
• 2 yellow onions, roughly chopped
• 3 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 6 garlic cloves, crushed
• 3 tbsp tomato paste
• 1 bottle Barolo (or other Nebbiolo-based wine)
• 500 ml veal stock
• 2 bay leaves
• 4 thyme sprigs
• 3 rosemary sprigs
• 2 tbsp plain flour
• Salt and black pepper
• Gremolata (see osso buco recipe)

Method

1. 1Preheat the oven to 150 °C. Pat the oxtail dry and season with salt and pepper. Dust with flour.
2. 2Brown in olive oil in a large ovenproof casserole in batches. Set aside.
3. 3Sauté onion, carrot and celery for 5 minutes. Add garlic and tomato paste and cook for 2 more minutes.
4. 4Pour in the wine and scrape up the browned bits. Bring to a boil and reduce by a third, about 8 minutes.
5. 5Return the oxtail. Pour in the stock, add the herbs. Bring to a simmer, cover and transfer to the oven.
6. 6Braise for 4 hours until the meat falls from the bone. Remove the meat. Strain and reduce the braising liquid to desired consistency.
7. 7Serve with gremolata and polenta or crusty bread.