Braised oxtail and onions

Serves: 6

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Total Time: 195

Prep Time: 15

Cook Time: 180

• 150 ml Madeira or medium sherry
• 2 clove(s) garlic, peeled and crushed to a paste
• a few sprigs of thyme
• 1  bay leaf, torn into pieces
• Quarter teaspoon(s) ground cinnamon
• Quarter teaspoon(s) ground nutmeg
• 2 kilogram(s) oxtail, separated into joints
• extra virgin olive oil
• sea salt and black pepper
• 600 gram(s) onions, peeled, halved and sliced
• 1  bottle red wine
• 300 gram(s) small chestnut or button mushrooms, stalks trimmed
• 4 tablespoon(s) chopped flat-leaf parsley mixed with finely grated zest of 1 orange

Method

1. It isn't essential to marinate the meat, but it does give it that extra something. Combine the Madeira or sherry, garlic, thyme, bay leaf and spices in a large bowl, add the meat and baste it, cover and chill for about 6 hours or overnight, basting it halfway through if you remember.
2. Remove the meat from the marinade and dry it. Heat a tablespoon of olive oil in a large frying pan over a highish heat, season and add half the meat and sear to colour it on all sides. Remove it and sear the remainder in the same way.
3. Heat a couple of tablespoons of oil in a large casserole over a medium high heat, add the onions and cook for 10-15 minutes until golden, stirring occasionally. Add the marinade, the wine and some seasoning, and then the browned oxtail. Bring to the boil, cover and cook over a low heat for 2 hours, giving it a stir halfway through.
4. Heat a couple of tablespoons of oil in a large frying pan over a medium-high heat, add the mushrooms, season them and sauté for a few minutes until lightly coloured. Stir these into the casserole and simmer for another hour until the meat is fork tender.
5. Transfer the meat and mushrooms to a bowl and simmer the juices to reduce them by about a third, discarding the herbs. Return the meat and mushrooms to the gravy. Serve scattered with the chopped parsley and orange. Recipe by Annie Bell

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