Oxtail pot roast with apricots and port
Ingredients
- 2kg oxtail
Marinade
- 500ml (2 cups) red wine
- 1 large onion, chopped
- 2 bay leaves
- 4 large carrots chopped
- 4 garlic cloves, crushed
- salt and freshly ground black pepper, to taste
- 120g (1 cup) cake flour
- 20ml (4 tsp) oil
- 250ml (1 cup) port
- 2 large onions, chopped
- 4 garlic cloves, crushed
- 2 x 410g tins chopped tomatoes
- salt and freshly ground black pepper,to serve
- 1 litre beef stock
- ½ packet large carrots, roughly chopped
- 500ml (2 cups) dried apricots
- 2 x 410g tins butter beans, drained
- 30ml (2 tbsp) oxtail soup powder
Instructions
Place the oxtail in a large mixing bowl. Mix together all the marinade ingredients and pour over the oxtail. Leave the oxtail in the refrigerator to marinate overnight.
Next day, preheat the oven to 180°C.
Toss the marinated oxtail in the flour. Heat the oil in a large, heavy-based pot and brown the oxtail in batches. Remove from the pan and set aside to keep warm.
Deglaze the pot with the port, then fry the onions until brown. Add the garlic and tomatoes and fry for a further minute, then return the oxtail to the pot and season. Pour in the stock, cover and bake in the oven until tender, about 3 hours.
Remove the pot from the oven and add the carrots, apricots and beans. Mix the soup powder with a little water to form a paste and add to the oxtail.
Return to the oven and cook until the vegetables are tender, about a further 30 minutes. Serve piping hot.
Notes
TO DRINK: De Krans Touriga Nacional 2008, full of ripe fruits, chocolate and spice, full-bodied with a meaty finish.
