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Braised Oxtail With Broad Beans In Exotic Spices

manskils's picture
Ingredients
  Oxtail 1 1⁄2 Kilogram
  Olive oil 2 Tablespoon
  Roughly chopped shallots 300 Gram
  Carrots 2 Large, cut into 1 inch chunks
  Crushed garlic 3 Clove (15 gm)
  Red wine 300 Milliliter
  Passata 500 Milliliter
  Thyme sprigs 3
  Rosemary sprigs 3
  Orange zest strips 3
  Cinnamon sticks 1 Teaspoon (2 Sticks)
  Bay leaves 2
  Star anise 2
  Ground black pepper 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Water 200 Milliliter
  Fava beans 300 Gram
  Chopped flat leaf parsley 1 Tablespoon
Directions

Heat the oil in a large pan, then add the shallots, carrots and garlic. Saute gently for 5 minutes, then add the wine. Bring to the boil, then simmer until the wine has almost evaporated, then add the passata.
Tie the thyme and rosemary sprigs together with string and add them to the pan along with the orange zest, cinnamon, bay leaves, star anise, pepper and salt.
Mix together, then place the oxtail pieces on top. Pour in the water, then cover and simmer for about 2.5 hours or until the meat is tender.
Then add the broad beans and cook uncovered for a further 30 minutes to cook the beans and reduce the sauce.
Serve with couscous and sprinkle with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Taste: 
Savory
Method: 
Braising
Dish: 
Soup
Ingredient: 
Beef, Meat
Servings: 
4
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