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TARKUNI ORANGE SCENTED OXTAIL




Source of Recipe


Safari Recipes


List of Ingredients




2 kg oxtail, trimmed and cut into 6 cm pieces
75 g flour
1/2 tsp English mustard powder
1/2 tsp ground coriander
1/2 tsp ground cumin
1 1/2 tsp dried thyme
65 ml oil
2 onions, Sliced
2 stalks celery, sliced
4 cloves garlic, sliced
350 ml dry white wine
750 ml quality beef stock
400 g canned chopped tomatoes
pared zest of 1 orange
6 parsley stalks
1 tsp dried basil
1 bay leaf
lemon juice, to taste
Dijon mustard, to taste
salt and pepper


Recipe



Mix flour, mustard powder, coriander, cumin and 1/2 teaspoon of dried thyme together. Lightly dredge the oxtail with seasoned flour. Heat the oil in a frying pan and brown the oxtail in batches, transferring each batch to a casserole dish. Deglaze the pan with some of the wine and add to the casserole. In the same pan, sweat the onion, celery and garlic until soft. Pour the remaining wine into the pan and boil until reduced by half. Add the onion mixture to the casserole with the stock, tomatoes, orange zest, parsely stalks, dried basil, bay leaf and 1 teaspoon of dried thyme. If the meat is not yet covered, add water as necessary, then bring the casserole to the boil on the stove top.

Transfer the casserole to an oven set 140ºC and cook for 3-4 hours or until the meat is very tender and pulls easily from the bone. Strain off the liquid from the casserole and discard the parsley stalks orange zest and bay leaf.

Set the meat aside in warm place until ready to serve. Liquidize the sauce, then adjust the seasoning to taste, adding lemon juice, Dijon mustard and salt and pepper as necessary. Reheat the sauce before serving it with the oxtail.

Ostrich neck makes a good substitute for oxtail. There is very little difference in taste - the only giveaway is the shape of the bones.

Showcook Note: Once the oxtail has cooled skim off every bit of the fat that will rise to the surface.

Serves 6.