Braised Oxtail with black olives

This recipe for oxtail makes a lovely sticky, gelatinous stew. I like to pair braised meat meals with a hearty red wine, such as those from Rutherglen. It is best to prepare this meal over twenty-four hours, but you can do it in less if you pay attention to removing the fat.

Ingredients

1 kg ox tail
1 large onion
1 large carrot
1 half cup of stoned black olives
Half bottle red wine
Cooking oil
Rind of one orange or 2 mandarins
Salt and pepper
Flour
1 Bay leaf
Chopped parsley

Turn down heat, add the wine, the bay leaf and the vegetables. Scrape the bottom of the pan with a wooden spoon to loosen any bits that may have stuck to the bottom.

Add water to barely cover the meat. Cover and simmer for two or three hours over very low heat or in a slow oven. the meat should be starting to fall off the bones

One day version

Strain the liquor into a tall jug and allow the fat to rise to the top. Remove the fat and pour the liquor back into the pot.

Two day version

Allow casserole to cool and refrigerate for a few hours or overnight. The fat will be solid and easy to remove.

Add the olives and the rind and reheat for half an hour. If you have extra liquor left over you can freeze it and use it later in a rissoto. Serve sprinkled with chopped parsley with mashed or steamed potatoes and perhaps a green vegetable.

Variations

You can add some button mushrooms at the reheating stage, or some parboiled pickling size onions, or maybe some large chunks of carrot.

Your guests will enjoy sucking the bones, which can be a bit messy. Stephanie Alexander in her Cook's Companion suggests supplying hot steamy hand towels as they do in some Chinese restaurants.

Wine Suggestion

Use this oxtail recipe for a hearty meal to accompany some Durif wine

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