A slow cook sensation and a crowd-pleaser. This recipe is well worth the wait.
Add the oxtail, flour, and salt and pepper into a large zip lock bag. Seal and shake the bag to coat the meat in seasoned flour.
Heat 2 tablespoons of olive oil in a casserole pan over high heat. Brown the meat in the hot oil, this will need to be done in two or three batches depending on the dimensions of your pan. Allow the meat to gain a good colour and caramelize before turning over in the pan to brown the other side. Then transfer to a plate and repeat the process until all the meat has been browned.
Meanwhile, you can get on with chopping up all the vegetables. Peel and chop the onion and carrots. Then chop the celery and finely grate the garlic. Using the pan you browned the oxtail in, lower the heat to low. Add the remaining olive oil, if needed. Add all the vegetables and cook stirring occasionally until the vegetables have softened slightly and the onions have become translucent. Tip any remaining flour from the zip lock bag into the pan.
Return the oxtail to the casserole. Turn the heat under the pan up high. Pour in the red wine and scrape up any caramelised bits that are stuck to the bottom of the pan with a wooden spoon. Add the cans of tomato, Worcestershire sauce, and bay leaves. When it begins to bubble again, put a lid on, and transfer to a 160˚C oven for 5 hours until the meat is falling off the bone.
You can serve straight away or alternatively, allow to sit until cool enough to remove the bones. It helps to glove up for this stage. The meat should come away easily from the bone.