Oxtail with pears and fennel
Serves 4. Difficulty: Easy. Dietary considerations: Dairy free. Prep time 10 minutes, cooking time 2½ hours. Wine / spirit pairing: Graham Beck The Joshua 2003. Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
⏱️ Prep: 10 min🍳 Cook: 150 min
Nutrition
—
Calories
99.5g
Protein
44.6g
Carbs
50.5g
Fat
Ingredients
| — | extra virgin olive oil | |
| 1.5 kg | oxtail | |
| 4 | whole organic onions, peeled | |
| — | sea salt and freshly ground black pepper | |
| 2 t | coriander | |
| 2 cups | 480 ml | white wine |
| 4 | pears, peeled | |
| 4 | bulbs fennel | |
| — | steamed brown rice or soft polenta, for serving |
Instructions
- Preheat the oven to 180°C.
- Drizzle a cast-iron pan with a little oil. Heat until warm, then add the oxtail. Brown on all sides while turning, discarding the excess oil. Add the onions and brown a little.
- Remove from the heat, season with salt, pepper and coriander, then pour over the wine. Cover with a lid and secure well.
- Cook for 2 hours or until the meat starts to pull away from the bone. Add a little water or more wine if necessary. Turn off the heat and keep warm in the oven.
- Steam the pears and fennel in a steamer, until soft but still crisp.
- Plate the oxtail, then add a steamed pear and bulb of fennel to each serving.
- Drizzle with the sauce from the casserole dish. Serve with steamed brown rice or soft polenta.