2.5 kg oxtail
1 onion cut into bruniose
2.5 litres red wine (reduced by half)
1 litres chicken stock
1.5 litres beef stock
1/2 head garlic
1/2 stick fresh rosemary
red wine vinegar to deglaze
25g olive oil
flour for dusting salt and pepper
Cut excess fat off oxtails. Pass through the seasoned flour.
Heat the butter and oil in a braising pot and seal the oxtail on all sides.
Remove the oxtails and place in a roasting tray.
Add the onion brunoise, garlic and rosemary.
Saute these ingredients until transparent, deglaze with the red wine vinegar and reduce until almost evaporated.
Add the red wine and both stocks and bring up to the boil.
Pour the liquid over the oxtails and cover with foil. Place in an oven on 170 degrees for 2 hours.
When cooked, strain the cooking liquor into a pot (skim of all the fat) and reduce until sauce consistency, check the seasoning.
Take all of the meat of the bones and pour the sauce over the meat.
Serve with a coarse mash of baby carrots and caramelised parsnips.