Preparation: 1 hour
Cook: 7 hours or until falling off the bone
Total: 8 hours
- 2.5kg oxtail, chopped into chunks by your butcher
- 1 1/2 tbsp olive oil
- 1 tbsp salt and pepper
- 2 medium leeks
- 2 stalks of celery
- 4 medium carrots
- 2 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 1 tsp of paprika
- 100g chorizo
- 2 tbsp of plain flour
- 1 can of skinless plum tomatoes
- 50ml passata
- 200ml red wine
- 300ml beef stock
- Splash of Worcestershire sauce
- Preheat the oven to 220oC. Place a large roasting tray into it.
- When it is hot remove and carefully add in the oxtail. Put olive oil, salt and pepper over it and mix.
- Put it back into the middle shelf for 20/30 minutes, or until it is golden in colour.
- Clean, peel and cut the leeks, celery and carrots into small 2cm chunks. Place them into a large casserole pan over a medium low heat with 1 tbsp of oil.
- Remove the skin from the chorizo and finely chop. Add in to the pan.
- Add paprika and stir for 1 minute.
- Pick and roughly chop the thyme and rosemary leaves, add in and cook for around 20 minutes or until the veg is soft and sweet.
- Remove the oxtail from the oven and set aside. Reduce the oven temperature to 170oC.
- Add the flour to the veg, mix, then pour in the tomatoes, passata and wine.
- Add the oxtail and any roasting juices, cover with the beef stock and stir well.
- Bring to a boil, then put on a lid and put it in the hot oven for as long as possible. I cooked mine for 7 hours. You want to cook it until the meat falls away from the bone.
- Check it every few hours to stir, turn it or add water if it looks like it is drying out.
- When it is finished cooking, remove it from the oven and leave to cool a little.
- The bones will be very hot so use gloves or just a knife and fork to strip the meat from the bones and put the meat back in the pan. No need to keep the bones.
- Add a few drops of Worcestershire sauce and add salt and pepper if you think it needs it.
- I served mine with mashed potato and a glass of red wine. Enjoy!