• 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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