- 1½ cups SunRice Medium Grain Rice
- 3 tbsp oil
- 2 carrots, finely chopped
- 1 stick celery, finely chopped
- 3 bay leaves
- 1 tbsp chopped rosemary
- 3 cloves garlic, finely chopped
- 950g oxtail
- salt and pepper
- 2 tbsp tomato puree
- 700ml red wine
- rosemary to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oil in a large heavy-based pan. Add the onions, carrots, celery, bay leaves, rosemary and garlic and cook very gently for 15 minutes until the vegetables are tender.
Season the oxtail well and add to the vegetables with the tomato puree and wine. Bring to a boil, then cover and reduce the heat and cook very gently for 3 hours, until the meat is falling off the bone and the sauce is glossy.
Cook SunRice Medium Grain Rice as per pack instructions.
Remove the meat from the pan and set aside to cool slightly. Remove the bay leaves.
Remove the meat from the bones, discard the bones and return the meat to the pan.
Season to taste with salt and pepper and serve on a bed of rice and garnish with rosemary.