Braised Oxtail
Braised Oxtail prepared in a Cook & Hold
Ingredients
- Oxtail (1kg)
- Celery (100g)
- Onion (100g)
- Carrot (100g)
- Flour (30g)
- Tomato Paste (30g)
- Red Wine (100g)
- Brown Sauce (800g)
- Oil (30g)
- Salt & Pepper
Preparation
1. Preheat the Cook & Hold to 125°C
2. Wash the oxtail and pat it dry
3. Sprinkle a bit of flour on both sides
4. Heat a medium pan with oil and caramelize each
5. Clean and chop the vegetables until they are slightly soft
6. Add tomato paste, red wine, brown sauce, and salt and pepper
7. Put everything in a GN pan and cover
8. Place the pan in the oven and cook for 3 1/2 hours at 125°C
9. Hold at 70°C overnight
