The festive season is almost upon us which means it’s time for slow cooking and lazy family lunches. This is the time of year where my family and I spend the most time together and nothing brings us closer than our love of cooking. It is also the perfect time for us to recreate our favourite family dishes like my dads Slow Braised Red Wine Oxtail and Risotto. This dish is one of the favourites because it’s made to be shared, it’s hearty and the time it requires to slow cook is time we get to spend around the kitchen together sharing stories. We also know that when making good food, it needs to be paired and prepared with the best wines and for this recipe it is best paired and made with the exquisite award winning La Motte 2017 Syrah.
Hope you guys enjoy this recipe and it brings you some epic family experiences this festive season. Recipe serves 8-10 people.
Braised Red Wine Oxtail Ingredients:
- 2 tablespoons olive oil
- 1.8kg oxtail (trim excess fat)
- 1 large red onion
- 2 garlic cloves, thinly sliced
- 2 potatoes peeled and chopped
- 3 carrots peeled and roughly chopped
- 2 tablespoons tomato paste
- several stems of fresh thyme
- 4 bay leaves
- zest of half lemon
- 2 teaspoons brown sugar
- 1 cup La Motte 2017 Syrah
- 400g tin chopped tomatoes
- 2 cups beef stock
- 1/2 cup water
- bunch of fresh parsley, finely chopped
- 2-3 tablespoons olive oil
- zest and juice of half a lemon
- pinch of salt
- Preheat the oven to 180º C. Heat 1 tablespoon olive oil in a deep cast iron pot or oven-proof saucepan. Season the oxtail generously on both sides with salt and black pepper. Brown the meat in batches on both sides and then set aside.
- Add a little more oil to pot and sauté the onions until softened. Add the garlic and carrots and cook for a further 4-5 minutes.
- Stir in the tomato paste, herbs, lemon zest, sugar and tomatoes. Pour in the wine and allow to bubble up to lift all the meaty flavour at the bottom.
- Add the chopped tomatoes, potatoes, beef stock and water. Place the oxtail pieces back into the pot along with all the resting juices. Season lightly with salt. Cover with the lid and cook in the oven for 4 hours. Check the meat after 2 hours and add a little more water if necessary.
- Once the sauce is reduced and thickened, check the seasoning.
- In a small bowl, combine the parsley, olive oil, lemon zest and salt. Serve the oxtail with the risotto and ENJOY!
For the Risotto it’s always best to buy the prepackaged one at Woolies and follow the easy instructions to make.
If you would like to stand a chance to WIN your own La Motte wine for your festive table then click on the post below and share your holiday and festive food stories in the comments, #MyFoodStory. Your story can win you La Motte wine for your festive table this year, personally selected to suit your menu and with serving suggestions by La Motte Cellarmaster Edmund Terblanche.