One of the things I love about cooking and food and reading about them, is there always seems to be something to learn whether it’s a new flavour combination, a new food, a new technique or just another way of doing something.
So it was the other day when I was looking for a new idea for cooking oxtail that I came across Trissalicious and a recipe that Trissa shared was one her Aunty Jenni makes. What really caught my eye with this recipe was the method for browning the oxtail – rather than searing the oxtail in a pan it is roasted in the oven at a high heat.
I have some vague recollection of seeing this method previously, but have never tried it and I have to say I was thrilled with the result not only did the meat brown beautifully, but a good amount of the fat was rendered meaning that the final dish was not as fatty – win/win!
Asian-style Braised Oxtail
Trissa and Aunty Jenni attribute this recipe to our New Zealand Free Range Cook Annabel Langbein.
You can make this a day or two in advance, when ready to serve, skim off any fat that has set on the top and reheat at 180°C for 45 minutes or until heat through.
Using a cartouche in this recipe keeps any bits of meat and bone, that maybe sitting above the surface of the liquid, moist.
6 cloves garlic, peeled and smashed
5cm piece fresh ginger, thinly sliced
4 star anise
1 cinnamon stick
1 long fresh red chilli
4 thick strips orange peel
400g can diced tomatoes
2 cups water
¼ cup soy sauce
2 tbsp rice wine vinegar
chopped fresh parsley or coriander, for scattering
1 Preheat oven to 220°C. Line a large baking dish with aluminium foil and arrange oxtail in a single layer. Season generously with salt. Roast for 30 minutes.
2 Meanwhile, place garlic, ginger, star anise, cinnamon, chilli, orange peel, tomatoes, water, soy sauce and vinegar in a large casserole dish.
3 Reduce oven temperature to 180°C. Transfer oxtail to casserole dish, pushing pieces into liquid. Cover with cartouche, then with lid and bake for 2½-3 hours or until meat is falling off the bone. Serve scattered with parsley or coriander.
Serving suggestion: I serve this with a carrot and parsnip mash (as recommended by Trissa and a steamed spinach.
To make a cartouche: Tear off a piece of greaseproof or baking paper large enough to cover the dish you are using. Fold the piece of paper into quarters. Then take the folded corner and fold across to form a triangle then fold across again. Place the tip of the triangle at the centre of your dish and tear or cut the opposite end at the edge of the dish. Cut off the tip of the triangle – this makes a hole for steam to escape. Now unfold and you have a paper lid the same size as your dish.
So tell me, do you ever use a cartouche?
Where did the ingredients for this dish come from:
Oxtail: Mad Butcher – Hastings; Onion, garlic: Krismaw Gardens – Hastings; Chilli: Orcona Chillis ‘n Peppers – Hastings; Parsley or
coriander: The Chef’s Garden @ Epicurean – Hastings; From the garden: orange; Store Cupboard Ingredients: salt, ginger, star anise, cinnamon, tomatoes, soy sauce, rice wine vinegar.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe adapted by Rachel Blackmore
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Other recipes using oxtail you might like to try: