Cordoban Braised Oxtail in Red Wine

What you need

• 1.5 kg (3 lb 5 oz) oxtail, cut into pieces
• 3 tbsp plain flour, for dusting
• 4 tbsp olive oil
• 1 onion, large, chopped
• 1 leek, white and light green part, chopped
• 4 cloves garlic, finely chopped
• 3 carrots, peeled, cut into thick slices
• 4 ripe tomatoes, peeled and chopped
• 700 ml (3 cups) dry red wine
• 250 ml (1 cup) beef stock
• 2 bay leaves
• 3 sprigs thyme
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Season the oxtail pieces generously with salt and black pepper, then dust them with the flour.

2. 2

   Heat 3 tbsp of the olive oil in a large heavy pot over medium-high heat. Brown the oxtail in batches until deep golden on all sides, 12-15 min, and move it to a plate.

3. 3

   Wipe out any burnt flour from the pot and heat the rest of the oil over medium heat.

4. 4

   Cook the onion, leek and garlic, stirring now and then, until soft and pale gold, 8-10 min.

5. 5

   Add the carrots and cook for 8 min more.

6. 6

   Stir in the tomatoes, bay leaves and thyme. Cook until the tomatoes break down into a thick sauce, 10-12 min.

7. 7

   Pour in the wine and the beef stock. Boil for 5 min to cook off the alcohol.

8. 8

   Return the oxtail and any juices from the plate to the pot. Bring to a gentle simmer, cover and cook on low heat until the meat is tender and slips off the bone, about 3 hours. Turn the pieces every 45 min.

9. 9

   Lift the oxtail out and discard the bay leaves and thyme sprigs.

10. 10

    Blend the sauce until smooth, or push it through a food mill. If it looks thin, simmer it for 10 min to thicken.

11. 11

    Put the oxtail back into the sauce and warm it through for 5 min. Taste and adjust the salt.

12. 12

    Serve hot with plenty of sauce spooned over.

Imported from visitsouthernspain.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.