Oxtail with grapes

Oxtail with grapes

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

Quantity Ingredient
2 medium to large oxtails, cut into 5 cm pieces
4 rashers streaky bacon, rind removed, chopped
2 large onions, chopped
2 garlic cloves, crushed
4 large carrots, sliced
2 bay leaves
1 sprig parsley
1 sprig fresh thyme
freshly ground black pepper
750g seedless white grapes
salt

Method

  1. Remove excess fat from oxtail pieces. Place in a pan, cover with cold water and bring to the boil. Simmer for 10 minutes. Drain and dry well on paper towels.
  2. Fry bacon in a large flameproof casserole over a gentle heat until the fat runs. Add onions, garlic and carrots and fry gently, stirring a few times, for about 10 minutes. Add oxtail pieces, bay leaves, parsley, thyme, salt and pepper and cook for a further 20 minutes over gentle heat.
  3. Remove stalks from grapes and crush them lightly in a bowl. Add to casserole, cover with a sheet of foil then the lid and transfer to a preheated slow oven. Cook for 3–3½ hours or until meat is very tender and comes away easily from the bones. Remove from oven, cool then refrigerate.
  4. The next day, remove fat that has risen to top. Take all meat off the bones. Remove carrots and place meat and carrots in a clean saucepan.
  5. Remove herbs, place remaining contents of casserole in a blender and blend at high speed for about 30 seconds, or push through a sieve. Pour over meat and carrots and reheat gently on top of stove. Adjust seasoning. Spoon into a heated deep serving dish, garnish with extra grapes if liked and serve with plenty of crusty bread to mop up juices.
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