Barbecue 1 kg ox tail on the charcoal webber until brown.
In a large saucepan simmer the following for at least ½ hour:
2.5 to 3 litres total beef stock canned oxtail soup and chicken stock veal glaze and water.
1 medium to large onion.
1 stalk diced celery.
1 cup diced carrot.
1 cup wine.
2 tablespoon tomato paste.
1 tablespoon miso paste.
3 cloves crushed garlic.
3 sprigs thyme.
2 bay leaves.
3 splashed light soy sauce.
A little dark soy sauce to colour.
½ to 1 teaspoon jerk paste.
½ teaspoon smoked paprika.
Rendered beef fat to taste if desired.
Remove the ox tails.
Strain out the other solids or blend in the food processor with such.
Reheat with oxtail.
Thicken slightly with lethacin.
Serve with cream and balsamic or sherry vinegar if desired.
traditional and original recipe from our database.
