Spanish oxtail and prunes

Method

1. Place the ox-tail chunks and clove-studded onion in a large saucepan. Cover generously with water and season with salt. Bring to the boil, reduce the heat, partly cover and simmer for 1 hour 15 minutes.

2. Drain the ox-tail chunks and pat dry. Season the flour with salt and freshly ground pepper. Roll the ox-tail chunks in the seasoned flour.

3. Heat 2 tablespoons of oil in a casserole dish. Fry the ox-tail chunks for 15 minutes, browning on all sides. Remove the fried ox-tail chunks and keep warm.
4. Add the sliced onion to the casserole. Fry over low heat, stirring often, until softened, around 10 minutes.

5. Add the lardons, prunes, carrots, parsley (reserving half), thyme and bay leaf, herbs and prunes. Cook for 5 minutes, stirring now and then until the prunes begin to fall apart

6. Pour in the stock and Rioja wine and bring to boil. Reduce the heat and simmer for 25 minutes.

7. Add the browned ox-tail. Simmer for at least 25 minutes until the ox-tail is cooked through.
8. Meanwhile, preheat the oven to 200ºC/Gas 6.
9. Heat the remaining oil in a roasting tray until very hot. Add the potato chunks and roast for 20 minutes, stirring now and then, until golden brown.

10. Add the tinned tomatoes and garlic to the potatoes. Cook for a further 25 minutes. Season generously with salt and freshly ground pepper.

11. Garnish the potatoes with the remaining parsley.

12. Serve the ox-tail with the potatoes.

Comments                        add a comment

I tried this a year ago, and since have made it several times. The dinner party favourite is using brandy for the prunes and some sliced field mushrooms.

This is an absolute winner and is very underated.

Ingredients

1.5kg Oxtail, cut into 4cm long chunks
2 Onions, 1 peeled and studded with cloves, 1 sliced
salt and fresh ground black pepper
flour for dusting
4 tbsp vegetable oil
1 onion, sliced
150g bacon lardons
500g prunes, soaked in sherry for 15 minutes then drained
2 carrots, sliced
1 bunch of Parsley, chopped
3-4 sprigs of Thyme
1 bay leaf
200ml beef stock
200ml Rioja wine
3 large baking potatoes, peeled and cubed
1 x 410g tinned chopped tomatoes
4 garlic clove, chopped

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