Although traditional Italian osso buco is made with veal shanks, oxtail is a fabulous substitute. While many South African oxtail stews are made using red wine, this rendition is made with white wine (osso buco style), resulting in a lighter sauce. If you prefer, red wine can also be used. This comforting stew is outstanding served with creamy polenta or South African pap, scattered with fresh gremolata.
Ingredients: (serves 4)
1,2 - 1,5 kg oxtail portions
salt & pepper, to taste
45 ml (3 Tbsp) flour
30 ml (2 Tbsp) olive oil
1 onion, finely chopped
1 carrot, finely chopped
3 garlic cloves, finely chopped/sliced
250 ml (1 cup) dry white wine (or red wine, if preferred)
250 ml (1 cup) beef stock
1 x can whole Italian tomatoes, crushed or pureed
For the gremolata:
1 small punnet Italian parsley, finely chopped
grated zest of 1-2 lemons
1-2 garlic cloves, finely grated
For serving:
freshly cooked polenta
Method:
Pat the oxtail dry using kitchen paper and place in a large mixing bowl. Season with salt & pepper, then add the flour and toss to coat all over. In a large, wide heavy based pot or casserole, heat the oil and fry the oxtail on all sides until browned (but not cooked).
Remove the oxtail from the pot, then add a little more oil. Add the onion and carrot and fry until soft. Add the garlic and fry until the onions start to brown lightly. Add the wine and stir to deglaze the pot, then add the stock and tomatoes. Stir, then add the meat back into the sauce and bring to a simmer. Turn the heat to low, cover with a lid and simmer for 3 hours until the meat easily comes from the bone when tested with a fork (check every half hour to make sure the bottom is not burning) - this can also be done in the oven at 160 C. Taste and adjust seasoning if needed.
To make the gremolata, mix the parsley, lemon zest and garlic together.
Serve hot with freshly cooked creamy polenta, scattered with gremolata and a generous glass or two of La Motte Reserve Cabernet Sauvignon.
