Oxtail with mushrooms and baby onions

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Nb persons: 8
Yield:
Preparation time:
Total time:
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500 gm	beef shin pieces
1/2 packet (125 gm)	bacon diced
2 tbs	olive oil
1 tbs	butter
1-1.5 kg	oxtail
2 tsp	garlic and herb seasoning
1 tsp	garlic pepper seasoning
3 large	onions chopped
3 large	carrots sliced
3 cloves	garlic sliced
1	bay leaf
3 tbs	cake flour
2 cups	red wine
2 cups	water
2 tbs	beef stock powder
2 tbs	sun-dried tomato pesto
500 gm	pickling onions
1 punnet button mushrooms
2 tbs	olive oil

Brown the beef shin and bacon in the oil and butter in a heavy-based saucepan.
Remove with a slotted spoon and set aside.
Brown the oxtail in batches in the same fat, then remove and set aside.
Season the meat with the two seasonings.
Sauté the onions in the same saucepan.
Add the carrots, garlic and bay leaf, and stir for 3 minutes.
Add the flour and blend in.
Add the wine, water, stock powder and pesto, and bring to the boil.
Place the browned meat back into the pot, cover and simmer very gently for 2 1/2 - 3 hours until the meat is tender.
Remove the bay leaf.
Blot off excess fat floating on the surface with paper towel.
Briefly brown the pickling onions and mushrooms in the 2 tbs olive oil in a separate frying pan and then add to the meat.
Simmer for 20 minutes until the onions are just tender.
Garnish with gremolata.
Serve with rice or samp.

Note: I prepared the full mixture the day before. Left it to marinade in a slow cooker pot over-night and then switched the heat on low the next morning and left it to cook for the whole day.

Gremolata
Mix together 1/2 cup chopped fine parsley, 3 cloves garlic and 1 tbs grated lemon rind. Sprinkle on the too of the oxtail.

Recipe uploaded with Shop'NCook for iPhone.

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