MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Nana Bridget's Oxtail Casserole
Categories: Beef, Vegetables, Wine
Yield: 16 Servings

1 13/16 kg Oxtail pieces
1/2 c Flour
5 tb Olive oil
1 lg Onion; diced
2 cl Garlic; chopped
1 lg Carrot; scraped, diced
1 Rib celery, diced
1/2 c Red wine
2 c Beef stock
400 g Tin Tomatoes in puree

Set oven @ 175+|C/350+|F.

Dry the pieces of oxtail with paper towels and, in a
large bowl, coat the meat with the flour and season.

In a large, ovenproof pot, heat oil on high. Shake
excess flour from oxtail, brown in batches and set
aside.

Reduce the heat to medium and add the onion, garlic,
carrot and celery to the pot. Season and cook for 5
minutes or until softened. Add the wine and cook for 3
minutes.

Add the stock and bring to a simmer. Return the meat to
the pot and add the tin of tomatoes. Bring to a simmer
and season.

Put a lid or tinfoil over the pot and place it in the
oven and cook for 3 hours, checking each hour to make
sure the liquid has not evaporated. Add a bit more water
or stock if it looks too dry.

Remove from the oven. The casserole is ready when the
meat is tender and falls apart easily.

Serve with mash and green vegetables.

RECIPE FROM: https://www.bite.co.nz

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