Braised Oxtail with Port

Slow cooked the braise oxtail with port is so tender, the meat will fall off the bone.

Ingredients:

• 450ml (14floz)) beef stock
• 1 cup (250ml 8floz) ruby port
• 1 tablespoon oil
• 1 kg (2lb) well –trimmed oxtail ( sliced in a thick layer)
• 1 large onion ( chopped)
• 2 tablespoons plain flour
• 1 cinnamon stick, cut into 2
• 1 teaspoon ground mace
• 2 teaspoons tomato puree
• 1 red pepper, halved, cored and deseeded
• Oil for brushing
• Salt and pepper
• 1 part of cannellini bean mash
• 2 teaspoon crushed juniper berries.

Steps:

1. Preheat your cooker if needed. Heat oil in frying pan and add oxtail. Cook in batches if needed. Cook until brown. Place on plate.
2. Add onions to pan and fry until golden. Mix in flour, and then add port, stock, cinnamon stick, mace, juniper berries, and tomato puree. Season with salt and pepper. Bring to a boil and stir.
3. Put oxtail in slow cooking pot. Pour in stock mixture. Make sure oxtail is covered completely. Place lid on cooker and cook on low heat for 9-10 hours.
4. Just before serving, grill the red peppers skin side up until skin is blackened. Allow 10 minutes to cool, peal off skin and cut into thin slices.
5. Spoon oxtail sauce into dishes. Remove the cinnamon stick and garnish with grilled pepper slices.
   

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