Cooks in: 3h 15mins
Levels: Easy
Serves: 4
List of Ingredients
- 1 of large oxtail, split into large pieces
- white turnips
- wildflower honey
- pine nuts
- raisins
- 2 of carrots
- 1 of celery stalk
- 1 of onion
- Flour
- Bay leaves
- Thyme
- Rosemary
- Red wine
- Tomato paste
- Beef broth
- Butter
- Extravirgin olive oil
- Salt
- Pepper
Method
1
Flour the pieces of oxtail and brown them in a little bit of oil until golden brown; add salt and pepper. Chop the celery, carrots and onion and sauté them in a large saucepan with a little bit of oil; add the meat and pour in a glass of wine.
2
Add the pine nuts and raisins, a bay leaf, a sprig each of rosemary and thyme, a tablespoon of tomato paste and cover with broth. Cook slowly for about 3 hours.
3
Peel the turnips and use a corer to make 3/4 inch balls, or chop them into cubes. Cook them in a saucepan with the honey, 1/4 cup of butter, a pinch of salt and 5/8 cup water for 20-25 minutes. Serve the oxtail with its sauce and the turnips.