Braised oxtail with red wine and prunes
- A challenge
- November 2014
- Serves 6-8
- Hands-on time 50 min, simmering time 3½-4 hours, plus chilling
Warm your cockles with Debbie Major’s comforting braised oxtail. Double cooking the oxtail is a good way to extract most of the fat in the final dish.
- 26.5g fat (5.3g saturated)
- 34.3g (21.4g sugars)
For 8 servings
The braise will keep, covered, in the fridge for up to 3 days. Or freeze at the end of step 5 for up to 3 months.
Beurre manié (‘kneaded butter’) is a mix of equal quantities of butter and flour. It’s stirred into casseroles, stews and sauces to thicken them. As it melts, the butter releases the flour gradually, so no lumps appear.
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