1 x 2.5kg pack Gourmet Direct Beef Oxtail (approx 16 pieces)
Salt & pepper to taste
Olive Oil & 1 Tbsp butter for browning
1 Tbsp Rice Flour
500mls good quality Beef Stock

2 medium Yellow onions, peeled & diced (can use 12 Shallots here)
4 Cloves fresh Garlic sliced and crushed
2 x medium carrots peeled, halved and sliced thinly
Half celery head with leaves removed – sliced thinly
1 tub Leggos Tomato Paste
1 x medium Orange – juice and zest only
500gms Cherry Tomatoes cut in half – the riper the better
Chopped Parsley to garnish.

Method
Preheat your oven to 180°C.
Heat butter and oil in heavy base casserole dish. Brown Beef Oxtail on all sides quite hot so that you get some crisping of the marbled meat.
You may need to brown the meat in small batches to achieve browning.
Set aside, and keep warm.
Sauté the onions, carrot, garlic and celery using the same pan as for meat. Brown them nicely until golden. Remove and set aside.
Deglaze the pan with a ½ cup of warm Orange juice. Use a spatula to lift any crusty residue from the bottom of the pan. Reduce the liquid slightly.
Return the meat to the casserole and toss in the flour and S&P evenly coating each piece. Place casserole in the oven for ten minutes then turn the meat and return to oven for further ten minutes.

Add the Beef Stock and the Tomato paste. Add the softened vegetables and last, add the Cherry Tomatoes & half the Orange Zest.
Bake covered for at least 2 hours at 160 degrees, then reduce heat to 150, remove lid and continue to cook for remaining 1 hour. Allow to rest before serving. The flavour is enhanced if made the night before and allows you the opportunity to skim off any excess fat.
Serve with chopped parsley and the rest of the Orange zest sprinkled over top.
Tip: The liquid should be reduced by at least a third and the meat will be falling off the bone when cooked. Do not serve piping hot or your guests will not enjoy the full flavour of this dish.