Oxtail Provencale Recipe
Ingredients
| Metric | ||
| 1 large oxtail, cut up | ||
| Seasoned flour | ||
| 2 x 15 ml spoons oil | ||
| 2 onions, peeled and sliced | ||
| Garlic | 2 Clove (5gm), crushed | |
| Carrots | 2 Large, peeled | |
| Celery stick | 2 , scrubbed | |
| Tomatoes | 396 Gram, peeled | |
| 1 x 15 ml spoon tomato puree | ||
| Stock | 600 Milliliter | |
| 2 x 5ml spoons oregano | ||
| Ground black pepper | 1 To taste | |
| Black olives | 12 | |
| Imperial | ||
| Oil | 2 Tablespoon | |
| Garlic | 1 2 Clove (5gm), crushed | |
| Tomatoes | 14 Ounce, peeled | |
| Tomato puree | 1 Tablespoon | |
| Stock | 1 Pint | |
| Oregano | 2 Teaspoon | |
| Salt | To Taste | |
Directions
Trim the oxtail of excess fat and coat the pieces in seasoned flour.
Fry in the oil until evenly browned all over.
Transfer to a large ovenproof casserole.
Fry the onions and garlic in the same oil until lightly coloured then add to the casserole with the carrots, celery, tomatoes, tomato puree, stock, oregano and plenty of seasonings.
Cover tightly and cook in a warm oven for 3 hours.
If possible, cool and chill overnight in order to remove the layer of fat easily.
If not, spoon off all the fat from the surface before continuing.
Add the olives, taste and adjust the seasonings and return the casserole to the oven for another hour before serving.
Fry in the oil until evenly browned all over.
Transfer to a large ovenproof casserole.
Fry the onions and garlic in the same oil until lightly coloured then add to the casserole with the carrots, celery, tomatoes, tomato puree, stock, oregano and plenty of seasonings.
Cover tightly and cook in a warm oven for 3 hours.
If possible, cool and chill overnight in order to remove the layer of fat easily.
If not, spoon off all the fat from the surface before continuing.
Add the olives, taste and adjust the seasonings and return the casserole to the oven for another hour before serving.
Chef
