Pinotage with slow cooked oxtail with red wine & mushrooms

Food & wine pairing suggestion

– illimis Pinotage

 

An elegant Pinotage deserves an equally comforting meal. One of my favourite winter dishes is slow-cooked oxtail with red wine and mushrooms.
The richness of the dish and earthy notes, are beautifully balanced by the freshness and elegance of the Pinotage, making it one of my favourite food and wine pairings.

 

Serves 4

Ingredients:

Olive oil
Oxtail: 1,3 kg tossed in seasoned flour
2 Onions, finely chopped
2 Carrots, finely chopped
2 Celery sticks, finely chopped
1 tsp Fresh thyme, finely chopped
1 tsp Fresh rosemary, finely chopped
1 Clove garlic, finely chopped
500 ml Red wine
1,5 L Beef stock
30 g Butter
250 g mushrooms
1 tbsp Italian parsley, finely chopped

Instructions:

1. Preheat oven to 160C

2. Heat olive oil in an oven-proof casserole dish. Add oxtail and cook over high heat until meat is golden brown, but uncooked inside. Remove oxtail and set aside.

3. Add onion, carrot and celery and sauté until tender.

4. Add thyme, rosemary and garlic and sauté for a few more minutes.

5. Place oxtail back in the dish and cover with red wine and beef stock, making sure the meat is completely covered in liquid.

6. Cook in the oven with the lid on for 2-3 hours, or until meat is tender.

7. About 15 minutes before the end of cooking time, sauté the mushrooms in butter and add to the oxtail.

8. Add the Italian parsley, season and serve.

SUGGESTION:
Enjoy with Parmesan mashed potatoes and leeks braised in butter.