- Servings: 6
- Prep Time: 25 mins
- Cook Time: 6 hours
- Total Time: 6 h 30 mins
Wagyu Tail Recipe
Recipe
Ingredients
- 5 T olive oil
- 2.5 kg oxtail, cut into 4 cm chunks
- sea salt and freshly ground black pepper, to taste
- 400 g carrots, sliced julienne
- 400 g celery, sliced julienne
- 1 T fresh rosemary finely chopped, plus an additional sprig for remembrance
- 1 T fresh thyme finely chopped, plus an additional sprig for courage
- 4 dried bay leaves
- 4 cloves
- 2 T flour
- 2 x 400 g whole tomatoes cans
- 1 cup red wine
- 1 litre beef stock
Instructions
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Preheat the oven 220°C.
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Place 3 T oil in a roasting tray and heat in the oven.
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Once the oil is hot, add the oxtail and toss until all the meat is coated. Season to taste.
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Return the meat to the oven and cook for a further 20 minutes, or until it’s nicely browned and the fat is golden.
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Meanwhile, place the carrots, celery and herbs in a large saucepan with the remaining olive oil and gently simmer for 20 minutes. (You many need to add a few tablespoons of water at some point.)
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Remove the oxtail from the oven and set aside.
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Reduce the oven’s temperature to 170°C.
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Add the bay leaves, cloves, flour, tomatoes, wine and beef stock to the vegetables. Lastly add the oxtail, all the roasting juices and bring to a boil.
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Return to the roasting tray, cover with a lid and cook in the oven for a further 5 hours.
