Oxtail pot roast with apricots and port

June 8, 2010 (Last Updated: January 11, 2019)
Oxtail pot roast with apricots and port
There is nothing more comforting during winter than a delicious, heart-warming oxtail for lunch (or for dinner). This oxtail pot roast with apricots and port will definitely put a smile on the dial of the one you love. So, stoke the fire, snuggle up, sip on a glass of red and indulge in this mouth-watering oxtail dish.

Oxtail pot roast with apricots and port

Serves: 4
Cooking Time: 4 hours plus overnight for marinating

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

1

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.

2

Next day, preheat the oven to 180°C.

3

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.

4

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.

5

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.

6

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.

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