Red Wine Oxtail with Cauli-Bean Mash and Roasted Garlic Veg

Red Wine and Rosemary Oxtail:

• 1.5kg Food Lover’s Market Oxtail
• 80ml (1/3 cup) seasoned flour, for dusting
• 2 onions, chopped
• 3 carrots, peeled and chopped
• 4 garlic cloves, chopped
• 2cm ginger, peeled and grated
• 15ml (1 Tbsp) Robertson’s Smokehouse Spice Mix
• 500ml (2 cups) beef stock
• 15ml (1 Tbsp) paprika
• 500ml (2 cups) good quality red wine
• 45ml (3 Tbsp) fresh rosemary, chopped
• Salt and pepper, to taste

Cauli Bean Mash

• 2 cauliflower heads, cut into florets
• 15ml (1 Tbsp) butter
• Dash of olive oil
• 2 garlic cloves, crushed
• 1 can (400g) Cannellini beans, drained
• Salt and pepper, to taste

Roasted Garlic Vegetables

• 4 carrots, peeled and halved lengthwise
• 500g baby potatoes, washed
• 4 garlic cloves, crushed
• 2 broccoli heads, cut into florets
• Salt and pepper, to taste

Red Wine and Rosemary Oxtail:

• Preheat the oven to 200°C.
• Dust the oxtail in the seasoned flour and shake off the excess flour.
• Heat a heavy-bottomed ovenproof or cast-iron pot with a dash of frying oil on a high heat and brown the oxtail in batches on all sides and set aside until needed.
• If required add a bit more oil to sauté the vegetables and lower the temperature to medium heat.
• Add the onions, carrots, garlic, and ginger and fry for about 5 minutes or until browned and fragrant.
• Add the smokehouse spice mix and paprika, and fry for another 30 seconds.
• Add the browned oxtail back into the pot and add the stock, wine and rosemary.
• Season to taste.
• Place an ovenproof lid on or cover with foil and place the pot in the oven.
• If you do not have an ovenproof pot you can place the food in a large deep baking tray and cover with foil.
• Immediately lower the oven temperature to 160°C and allow the oxtail to cook for about 2 hours.

Cauli Bean Mash

• Place the cauliflower, butter, and a dash of olive oil in an oven tray.
• Add the garlic, season to taste and roast in the preheated oven at 180°C until cooked and slightly golden.
• Once cooked, place the roasted cauliflower and garlic into a blender.
• Add the cannellini beans and blend until you have a smooth texture or blend a bit less if you prefer a coarser texture.
• Season to taste

Roasted Garlic Veg

• Place the carrots, baby potatoes and garlic into a baking tray and drizzle with a dash of olive oil
• Season to taste and roast in a preheated oven 180°C for about 20 minutes.
• Add the broccoli florets and roast for another 15 minutes.

To Serve:

• Serve the oxtail on a generous bed of cauli bean mash and some roasted garlic vegetables for a feast table.