MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Selina Hanson's Braised Oxtail
 Categories: Australian, Beef, Stews, Wine, Fruit
      Yield: 4 Servings
 
      2 kg Oxtail
           Extra virgin olive oil
      3    Shallots; sliced
  1 1/2 l  Red wine
      2 lg Oranges; juice of
           Beef stock
           Orange zest
 
  Trim off excess fat from the oxtail. Heat the olive oil in a heavy
  based pan, add sliced shallots and brown the oxtail. Remove the
  browned oxtail to a deep saucepan. Deglaze the pan with some of
  the red wine and pour over meat. Add the remainder of the red
  wine, juice of 2 oranges and enough water to cover the meat. Bring
  it to boil and simmer for about 2 hours. Add the zest of 2 oranges
  and simmer for a further hour.
  
  At this stage the oxtail and sauce can be put into refrigerator
  for a few hours or overnight. While chilled, skim off the fat then
  bring meat and sauce back to simmering point. Remove the oxtail
  and place in oven to keep it warm and reduce the remaining sauce.
  An option is to stir a dollop of butter into pot to enrich the
  reduced sauce before serving.
  
  Recipe by: Selina Hanson

  Selina Hanson has Chinese ancestry, was born in Scotland, and
  lives in Australia. She and her husband ran Swan Valley Hansons'
  B&B and now operate Chef's Delight ready to eat gourmet foods in
  Perth.
  
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