This November in Perth has been very unseasonal for spring, in that it has been quite cold and very wet this month, In fact, we have received double the usual rainfall for the month and we still have two more weeks to go. So, I thought this would be a good opportunity to get one more slow-cooked comfort meal prepared before the BBQ season is upon us.
Whilst seeking out marrow bones at the local butcher for a beef stock I was planning on making, I came across an often-ignored beef cut, oxtail, and one I have not used for years. So I decided to buy them also and prepare them for tonight’s dinner.
Ingredients
500 gms oxtail cut into sections
1 Large diced onion
1 Large diced carrot
3 sticks diced celery
4 - 6 sliced mushrooms
3-star anise spices
2-3 garlic cloves crushed
1 cup Cabernet Sauvignon (save the remainder of the bottle
for the cook.)
2 - 3 cups beef stock
Salt and cracked pepper
2 tablespoons extra-virgin of olive oil
2 tablespoons flour
1-2 tablespoons butter
Butter puff pastry
Method
Lightly season in the flour with salt and pepper and put it into a plastic bag.
Remove excess fat from the oxtails and place them into the plastic bag and give it a good shake to ensure they are all coated with the seasoned flour.
Preheat your cast-iron casserole with the olive oil and brown off the seasoned oxtails.
Remove the oxtails to another container.
Add additional olive oil to the casserole and sauté the
onion celery carrot mushroom and garlic.
Deglaze the casserole with the wine and cook off some of the alcohol. Add the star anise and return the oxtail to the casserole.
Top up the casserole with stock so that all the ingredients are covered. I like to place a cartouche on top to prevent excessive evaporation while cooking. Place the lid on the casserole and place it into a preheated oven at 170°C. The cooking time is between two and three hours. Check the casserole after an hour and a half to ensure the casserole does not dry out.
Test the oxtail so they are almost falling off the bone.
At this point, you can add about a tablespoon of butter to the remaining liquid to give a gloss to the sauce. If there is excessive liquid lightly cook it off so that the remaining liquid is a semi thick. It may require some cornflower to ensure you have a semi-thick sauce.
Once the casserole ingredients have cooled place them into individual pots or pie dishes.
Cut the pastry to the shape of the individual pots so that each pot can be sealed with the puff pastry. Lightly glaze the pastry with an egg wash and make a small hole on top of the pastry to allow any excess heat to escape.
Place the pie pot/s into a pre-heated oven at 220°C and bake for approximately 30 minutes or until golden.
Enjoy the remaining wine. 😉
