Ye gods, this is yummy. It’s the perfect winter dish. Filling, warming and full of flavour, it’s the food
equivalent of sitting by a roaring fire with a rug and cat upon your knees and a pair of sheepskin slippers on your feet. Maybe while holding a pipe in one hand and a brandy in the other. With some Dean Martin playing in the background. It’s that good, people!
This recipe is apparently a Nigel Slater one, but I found it on The Claremont Road Kitchen. You need (serves two people two generous portions):
- 600g Oxtail
- Knob butter
- 5ml oil
- 2 onions, sliced
- 4 cloves garlic, sliced
- 1 tsp Chinese five spice
- 2 star anise
- 1tsp brown sugar
- 1 tbsp tamarind paste
- 500ml water
- 15ml dark soy sauce
So much for my resolution of using my cookbooks for recipes! Start by browning off your oxtail in an ovenproof dish that’s suitable to the oven (Le Creuset for the win!) with the butter and oil.
It doesn’t matter how well I take a photo, raw meat will never be appitising, will it? Once bown, remove from the dish and set aside and sweat off some onions, ginger and garlic.
Then add some Chinese five spice, star anise, tamarind paste, a little bit of sugar, soy sauce and some water (beef stock is better, but I didn’t have any).
This is stage of cooking where I get a Beyonce earworm: If you like it, put a lid on it, if you like it put a lid on it…
..and put it in the oven at 150°C for at least two and a half hours until the meat pulls off the bone easily.
I cooked this a day before we were due to eat it so the flavours could mature a bit. To get the dish ready, take all the meat off the bone add a bit of water to the mixture and let it all heat up slowly while you make some mash potato.
Eat with a big glass of red wine at your side and maybe a little bit of Dean Martin playing in the background.