91Èȱ¬

by Miles Kirby, Laura Harper-Hinton and Chris Ammermann from

Caravan: Dining All Day (Vintage)Ìý

We serve it with a creamy polenta, which is a perfect base for juicy slow cooked meats and sauce.

Serves 6

Prep time:Ìý 30 minsÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌý

Cooking time: 3-4 hrs

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Ingredients

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Green Seasoning

Handful of coriander, roughly chopped

1 celery stick, roughly chopped

3 garlic cloves, peeled

1 spring onion, chopped

3 tbsp fresh thyme leaves

small handful of sage leaves, roughly chopped

1 shallot

½ green chilli (or 1 small)

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Braised Oxtail

2kg oxtail, cut into 3-4cm pieces (a butcher can do this for you)

30ml vegetable oil

4 tbsp muscovado sugar

2 large brown onions, sliced

4 small tomatoes, chopped

1 small leek, chopped

1 celery stick, chopped

4 garlic cloves, smashed

2 tbsp mustard seeds

3 bay leaves

1.2L water (enough to cover the oxtail)

Sea salt and black pepper

Chopped flat-leaf parsley, to garnish

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Espresso and Red Wine Liquor

300ml red wine

70g muscovado sugar

50g espresso coffee beans

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Method

First make the green seasoning.Ìý Combine all the ingredients in a food processor and blend to a paste.Ìý Set aside.

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Trim off any excess fat from the oxtail and place in a large bowl.

Massage the green seasoning into the oxtail and chill in the fridge for at least 2hrs, or overnight if possible.

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When ready to cook the oxtail, preheat the oven to 180C/Gas 4.Ìý

Meanwhile, in a large heavy-based pan or casserole dish, heat the vegetable oil and the sugar and cook until the sugar starts to bubble.Ìý Ensure you keep the mixture moving and do not allow it to burn.

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Working in batches so as not to overcrowd the pan, brown the oxtail pieces on all sides, transferring to a large bowl once each batch of oxtail is browned.ÌýÌý

Add the onions, tomatoes, leek, celery, garlic, mustard seeds and bay leaves to the pan and cook over a medium heat until the onion softens, stirring as you go.

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Return the oxtail to the pan and cover with water.Ìý Bring to the boil, skim the foam off the top of the liquid, then cover with a lid and cook in the oven for 3-4hrs.Ìý The meat should be falling off the bone.

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Meanwhile prepare the espresso-red wine liquor.Ìý

Combine all the ingredients in a pan and bring to the boil.Ìý Simmer over a medium heat until the liquid has halved in volume, around 10 mins.Ìý

Pour into a container and cool.Ìý This will keep in the fridge for up to 2 weeks.Ìý Bring to room temperature before using and strain to remove the coffee beans.

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About 10 mins before you are ready to serve, prepare the polenta (see recipe below).

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Spoon the hot polenta onto a large sharing plate and spread out with the back of a spoon.ÌýÌý

Spoon the juicy oxtail over the polenta, including the yummy juice from the pan.Ìý Spoon over the room temperature liquor and sprinkle with chopped parsley.ÌýÌý

Season to taste with salt and pepper and serve with sautéed greens, cavolo nero or roasted heritage carrots.

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Creamy Polenta (Grits)

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Ingredients

300ml whole milk

300ml double cream

75g butter

1 thyme sprig

1 bay leaf

100g white polenta

60g crème fraîche

½ tsp fine sea salt

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Method

Put the milk, cream, butter, thyme and bay leaf into a medium pan, place over a medium heat and bring to the boil.

Remove the pan from the heat and pour in the polenta.Ìý Stir to combine then return to a gentle heat, stirring continuously until the liquid thickens and the polenta is cooked – this should take around 5-6 mins.Ìý

Remove from the heat and add the crème fraîche and salt.ÌýÌý

Pour the polenta (grits) into a serving dish.