Ingredients
1 x 2.5kg pack Gourmet Direct Beef Oxtail (approx 16 pieces)
flour
paprika
salt & pepper combine for dredging
grape seed oil
1 Gourmet Meat Glaze 200ml
warm water
12 pearl onions, peeled
3 rashers Gourmet Direct Free Range Streaky Bacon, cut into chunks
1 leek, white only chopped into chunks
1 bottle Monteith's Black Beer (Ale)
2 tablespoons tomato puree (made fresh if possible)
fresh thyme (small bunch)
4 bay leaves, fresh or dried
Method
Dredge Beef Oxtail in flour, paprika, salt and pepper. Shake off excess.
Heat the grape seed oil (2 tablespoons at a time) in deep pan.
Brown the meat in small batches over a medium heat
Set aside, and keep warm.
Sauté the onions, bacon and leek white in grape seed oil using the same pan as for meat. Brown them nicely until golden. Remove and set aside with the meat.
Deglaze the pan with ½ cup meat glaze and a cup of warm water. Use a spatula to lift any crusty residue from the bottom of the pan.
Add the Monteith's Black and the tomato puree. Return the meat and onion mixture to the pan and add the thyme and bay leaves.
Simmer slowly on stove top for 3 ½ hours or bake covered for 2 hours at 160 degrees, then remove lid and continue to cook for remaining 1 ½ hour. Allow to rest before serving. The flavour is enhanced if made the night before!
The liquid should be reduced by at least a third and the meat will be falling off the bone when cooked.
Chef's serving suggestion!
Add a baby vegetable medley to the meat mixture 20 minutes before serving. Serve atop garlic mash or couscous and garnish with fresh chopped Parsley. Delicious!