Oxtail Stew

Ingredients:

• 1.8 kg oxtail, cut into 2.5 cm thick pieces
• 1/2 teaspoon red wine vinegar
• 1/3 cup all-purpose flour
• 2 teaspoons Dijon mustard
• Salt and pepper
• 1/4 cup vegetable oil
• 1 cup red wine
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 3 carrots, sliced 1 cm thick
• 3 ribs celery, sliced 1 cm thick
• 2 leeks, trimmed, cut in half lengthwise, sliced 1 cm thick
• 1 turnip, peeled, chopped
• 2 bay leaves
• 4 sprigs thyme
• 5 cups low-sodium beef broth
• 2 tablespoons chopped fresh parsley

Method:

• Place meat in a large bowl and cover with cold water.
• Add vinegar, cover bowl and refrigerate for at least 4 hours or overnight.
• Drain; pat dry.
• Place a rack in the lower third of oven and preheat to 180C.
• In a large Ziplock bag, mix flour, mustard, 1 tsp. salt and 1/2 tsp. pepper.
• Warm 2 tbsp. oil in a large pot over medium-high heat.
• Working in batches, toss oxtail pieces in flour mixture, shake off excess and brown on all sides in pot, turning with tongs.
• Pour wine into pan and cook for 3 minutes, stirring to scrape up browned bits from bottom. Add onions and garlic and cook for 2 minutes, stirring occasionally.
• Stir in tomato paste; cook for 1 minute.
• Return meat to pan and add carrots, celery, leeks, turnip, bay leaves and thyme.
• Season with salt and pepper.
• Pour in broth and bring to a boil over high heat. Cover pot and place in oven. Cook until meat is very tender when pierced with the tip of a knife, about 3 hours.
• Remove oxtail pieces to a plate to cool. Discard bay leaves and thyme sprigs. Skim fat off top of stew in pot. Pick meat off bones and return to pot; discard bones and gristle.
• Rewarm stew over medium heat, stirring occasionally.
• Season with salt and pepper, if desired, and stir in parsley.