Braised Oxtail

Ingredients-

Oxtail ------------------------------------------ 1kg
Plain Flour ------------------------------------- 4 Tablespoons
Olive Oil ---------------------------------------- 4 Tablespoons
Onion ------------------------------------------- 1
Carrots ----------------------------------------- 2
Celery Sticks ----------------------------------- 2
Garlic Cloves ----------------------------------- 3
White Wine --------------------------------------400ml
Chopped Tomatoes ----------------------------400ml/ 1 Can
Beef Stock -------------------------------------- 250ml
Bay Leaves ------------------------------------- 3
Rosemary -------------------------------------- 2 Sprigs
Salt & Pepper ---------------------------------- To Taste

Instructions-  

• Heat the oven to 200C/Gas 6
• Coat the oxtail in the flour and season well with salt & pepper.
  
  
• Chop the onion and set aside.
  
  
• Chop the garlic and set aside.
  
  
• Chop the celery and set aside.
  
  
• Dice the carrots.
  
  
• Heat the oil in a large casserole or deep pan and brown the oxtail in batches. 
  
  
• Once browned take them off the pan and set aside.
• Lower the heat and add the onion and saute for 2-3 minutes.
  
  
• Add the celery, garlic and carrots.
  
  
• Cook for 5 minutes.
• Return the oxtail to the pan over the vegetables.
  
  
• Pour the wine and simmer slightly, just until 25% of the liquid has evaporated.
  
  
• Add the stock, canned tomatoes, bay leaves, rosemary and season.
  
  
• Simmer and if using a caserole cover it and place in the oven.  
  
• If using a deep pan, transfer the meat and sauce to an oven resistant pan.
  
  
• Cover with foil.
  
  
• Reduce the oven heat to 160C/Gas 3 and cook for 2 1/2 hours or until the meat is tender and pulls away from the bone.