Oxtail in Red Wine with Oil-Cured Olives

By corlear

Ingredients

• 3 1/2 lb oxtail, cut into 3-inch pieces
• 1 1/2 cups dry red wine
• 18 oil-cured black olives
• 2 tbsp. olive oil
• 2 tbsp. butter
• 1/2 cup flour
• salt
• freshly ground pepper
• 1/3 lb lean salt pork with the rind removed, diced
• 2 onions, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 3 garlic cloves, chopped with
• 1 tbsp. fresh rosemary leaves and
• 8 plum tomatoes
• 1 small bay leaf
• 2 1/2 cups beef stock

Details

Servings 4

Preparation

Step 1

Heat the olive oil and butter in a heavy skillet, then dredge the oxtail pieces in the flour, a few at a time, and brown them. As the pieces brown, remove them to a plate and season them with salt and pepper.

Pour the remaining fat into a heavy 6-quart casserole, adding a little extra butter if there is less than 3 tablespoons of fat. Stir in the diced salt pork and brown it lightly. Add the onions, carrots and celery, and sauté them for 2 minutes. Stir in the garlic, rosemary and tomato mixture. Add the bay leaf, red wine and beef stock. Bring the mixture to a boil and season it with salt and pepper.

Put the browned oxtail pieces into the casserole and bring the mixture again to a boil, skimming off the foam.

Cover the casserole and cook the oxtail in the lower third of a preheated 325°F [160°C] oven for 3 - 3 1/2 hours, until the oxtail pieces are tender.

Skim off the fat from the cooking liquid. Discard the bay leaf. Place the oxtail in a storage container.

Boil the sauce until it is slightly thickened. Pour the sauce over the meat; cool to room temperature.

Store the oxtail, covered, in the refrigerator.

The next day, remove the layer of fat that has solidified on the surface. Refrigerate the oxtail for up to 5 days, or freeze it for up to 2 weeks.

To serve, reheat the oxtail in a covered pan until it is piping hot. Adjust the seasoning and stir in the olives. Simmer for 4-5 minutes longer, or until the olives are hot, then serve.