Slow Cooked Oxtail with Orange and Lemon Gremolata
Serves 4 to 5
This delicious stew can be cooked in a very slow oven, or in a slow cooker. It is best made the day before.
2 tbsp (30ml) flour
2 tsp (10ml) Ina Paarman's Garlic Pepper
1 tsp (5ml) Ina Paarman's Meat Spice
2 tbsp (30ml) canola oil
1 tbsp (15ml) butter
1.25kg oxtail – trimmed of excess fat
2 onions, chopped
1 large carrot, scraped and sliced into rings
2 sticks of celery – finely sliced
½ cup (125ml) red wine
1 cup (250ml) beef stock (use either 2 tsp (10ml) of Ina Paarman's Beef Stock Powder or two sachets of Beef Stock Concentrate to 1 cup (250ml) of water)
1 x 400g tin of chopped tomatoes
4 tbsp (60ml) Ina Paarman's Tomato Pesto
1 tbsp (15ml) orange marmalade (optional)
Ina Paarman's Green Onion Seasoning to taste
Grated rind of half an orange
Grated rind of one lemon
¼ cup (60ml) finely chopped parsley
3 cloves of garlic, finely chopped
Adjust the oven rack to one slot below the middle shelf. Preheat the oven to 100ºC or preheat your slow cooker on auto.
Measure the flour and two seasonings into a plastic bag, add meat and shake to coat.
Heat a heavy frying pan and add oil and butter. When the butter becomes brown and bubbly, add half the meat and brown it on all sides. Remove browned meat from the pan, and add to the raw meat. It is not necessary to brown all the meat.
Add the onion to the pan and brown it. Add the carrot and celery and stir fry together with the onions for two minutes.
Add the red wine and boil fast for one minute to reduce it a little. Add the stock, chopped tomatoes, tomato pesto, marmalade, the oxtail (browned and raw meat) and any left over seasoned flour.
Transfer the stew to a heavy cast iron pot with a lid for oven cooking, or to a slow cooker.
Cook for five to six hours until the meat is very tender and falling off the bone. At this stage it is best to leave the meat to cool down completely (overnight is best). Skim off as much fat as possible the next day.
Reheat the meat. Taste for seasoning. Mix all the gremolata ingredients together and sprinkle over the oxtail just before serving.