There is nothing more comforting than a delicious, heart-warming oxtail for lunch (or for dinner). This slow roasted oxtail with caramelised red onion is definitely a crowd-pleaser and the perfect winter warmer dinner.
Slow roasted oxtail with caramelised red onion
- 15ml (1 tbsp) olive oil
- 1,2kg oxtail
- 20g (2 tbsp) butter
- 1 small brown onion, finely chopped
- 1 celery stick, trimmed and finely chopped
- 15ml (1 tbsp) plain flour
- 15ml (1 tbsp) tomato paste
- 15ml (1 tbsp) sugar
- 375ml (1½ cups) Guinness or Milk Stout
- 375ml (1½ cups) beef stock
- 3 garlic cloves, crushed
- 4 sprigs of fresh rosemary, finely chopped
- 40g butter
- 2 medium red onions, thinly sliced
- 50g (¼ cup) brown sugar
- 60ml (¼ cup) red wine vinegar
Heat the oil in a heavy-based pot and cook the oxtail until browned all over. Layer your stews and casseroles starting with meat at the bottom, potatoes next and the vegetables at the top,and try not to lift the lid, especially during the first few hours of cooking.
Transfer the oxtail from the pot to a slow cooker.
Melt the butter in the pot over medium heat and sauté the onion and celery for 5 minutes.
Stir in the flour, tomato paste, sugar, Guinness or Milk Stout, stock, garlic and rosemary, and bring to a boil.
Pour the sauce over the oxtail in the slow cooker.
Cover and set the timer on medium or low for 12 hours or high for 8 hours.
For the caramelised onion, melt thebutter in a medium saucepan and cook the onion, stirring, until browned and soft, about 15 minutes. Add the sugar and vinegar, and cook, stirring, until the onion is caramelised, about 15 minutes.
Before serving, skim the fat off the top of the sauce and stir in half of the caramelised onion mixture.
Serve the oxtail with a white bean purée and extra caramelised onion to garnish.
TO DRINK: A blend of Shiraz, Mourvèdre and Viognier (SMV) has all the rich, warming and fruity elements to complement a hearty winter stew.