How better to cure the January blues than with a hearty, flavourful meal of slow cooked meat – in this case, whole oxtail beautifully braised for hours in fragrant spices. The recipe comes courtesy of renowned cook Anaïs van Manen, who used the C1 Casserole Dish from Crane Cookware's range of stylish and hard-working vitreous enamelled cast iron cookware. The best bit? Minimal effort is required: simply sear the meat and the oven will take care of the rest.
- 1 whole oxtail
- 2 spring onion
- 4-6 whole dried chilies
- 2 fat cloves of garlic
- 5 thin slices of ginger
- 2 bay leaves
- 2 & 1/2 tbsp of dark brown sugar if possible pure black sugar
- 1 tbsp of tomato paste
- 2 tbsp of dark soy sauce
- 3 tbsp of light soy sauce
- 3 tbsp of Sake or rice wine vinegar
- 1 & 1/2 tsp of 5 spices
- 1 tsp of curry powder
- 2 tbs of oyster sauce
- Juice and zest of 2 Clementines
- Clementine leaves if possible
Pre-heat your oven to 130ºC.
Heat 2 tbsp of oil on a medium heat, and add your Part A ingredients, you want to melt your sugar and fry your aromatics until they are fragrant.
Lightly salt your oxtail and add it to your pan, and sear it on all sides. The melted sugar will coat your meat, giving it a shiny look. Deglaze your pan with Part B ingredients and add enough water to cover your meat.
Bring it to a boil and skim the fat. Reduce your heat, cover your braise with baking parchment and close the lid. Transfer the pot to your pre-heated oven and cook for 3 hours.
You can either eat it right away with a bowl of steamy rice or let it marinate in its cooking liquid for 12hrs for extra goodness.
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