Oxtail with Amontillado Sherry and Scotch Bonnet
This beautiful meal serves 4 small appetites or 2 large!
- Approximately 800g Oxtail, (4 large pieces), fat trimmed off
- 1 stick of celery, finely chopped
- 1 large onion, finely chopped
- 1 medium carrot, finely chopped
- 1 sprig of thyme, leaves removed, (about a dessertspoon full)
- 250 ml Amontillado sherry
- 250ml water
- 1 Scotch Bonnet chilli, seeds removed and finely chopped
- Salt and black pepper
- Small splash of oil for frying
In a heavy pan or wok, heat the oil until very hot and then brown the meat on all sides. When nicely browned, remove the meat from the pan, turn down the heat, and throw in the celery, carrot and onion. Sweat the vegetables for ten minutes. Add the thyme and chilli to the pan and season well with lots of black pepper. Return the meat to the pan and pour in the sherry and water. Bring to the boil then reduce the heat, cover and simmer for 3 hours, until tender. Add more water if the mix becomes too gloopy. Remove the lid and season with salt, simmer for a few more minutes to cook in the salt. Boil rapidly to reduce to a thick gravy, there shouldn’t be any need to thicken. Serve with your favourite crusty bread and, if you fancy something green, some wilted Kale.