Braised Oxtail with Root Vegetables

• 30 g Plain flour
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 1.2 kg Oxtail
• 2 tbsp Vegetable oil
• 1 large Yellow onion
• 2 pieces Celery
• 2 medium Carrot
• 2 medium Parsnip
• 2 tbsp Tomato purée
• 250 ml Red wine
• 900 ml Beef stock
• 2 pieces Bay leaves
• 6 sprigs Fresh thyme

1. Mix the plain flour with the fine sea salt and black pepper. Pat the oxtail dry, then toss in the seasoned flour, shaking off any excess. Heat the oven to 160°C (320°F).
2. Heat the vegetable oil in a dutch oven over medium-high heat. Brown the oxtail well in batches, 6 to 8 minutes per batch, then transfer to a plate. Pour off any excess fat, leaving a thin coating in the pot.
3. Lower the heat to medium and add the yellow onion and celery, stirring and scraping up the browned bits. Cook for 6 to 8 minutes until softened and lightly golden. Stir in the tomato purée and cook for 1 minute until it darkens slightly.
4. Pour in the red wine and bring to a brisk simmer, scraping the base of the pot. Simmer for 6 to 8 minutes until reduced by about half. Return the oxtail to the pot.
5. Add the beef stock, bay leaves and fresh thyme, then bring just to a gentle simmer. Cover with a lid and transfer to the oven. Braise for 2 hours, turning the oxtail once halfway through, until the meat is starting to feel tender.
6. Peel the carrot and parsnip, then cut into chunky pieces. Add them to the pot, ensuring they are mostly submerged in the braising liquid. Cover and return to the oven for 35 to 45 minutes, until the vegetables are tender and the oxtail is very soft.
7. Remove the pot from the oven and discard the bay leaves and thyme stems. If the sauce is thinner than you like, simmer on the hob uncovered for 10 to 15 minutes until glossy and lightly thickened, skimming any fat from the surface. Spoon the oxtail and vegetables into bowls and ladle over plenty of the braising juices.

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