Does anyone eat oxtail any more? Perfect winter food, perfect recession food. Recommended for a winter recession. You don't have to brown the meat. Start two days early.
For two people:
As much oxtail as your butcher will let you have. The small bits help the stock.
Half a bottle of red wine.
Marinade the one in the other overnight. Add a tin of Italian plum tomatoes and top up with water to cover the oxtail. Add 6 juniper berries, 2 tsp dried oregano, crushed garlic clove and a bayleaf. Simmer all day, topping up with water as necessary.
Following morning scrape off fat and reheat without lid so liquid evaporates. The oxtail browns while this happens. Keep turning it into the liquid.
When liquid reduced by half to two thirds serve with potatoes and the remaining 11 1/2 bottles of wine.
Sleep.
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