Oxtail braised in red wine with sweet and sour carrots (sans turnips)


Here is another recipe from the "Gary Mehigan Favourites" cookbook. I thought I'd try it out as it was at the "top of his favourites list", although I had to make a few substitutions, particularly with the Barolo which costs a bomb (even more so as two bottles are needed for this). I used Cabernet Sauvignon instead. The recipe also called for baby turnips which I couldn't find (perhaps not in season?) and so I made do with just the baby carrots. They were delicious, cooked in butter and verjuice.  Quite a lot of preparation goes into cooking this as it also requires beef jus and beef stock. The oxtail turned out pretty well and could have done with another half hour in the oven so that they were meltingly tender all the way through. Tasty nonetheless, very savoury and complements the sweet and sour carrots which I love!


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