YOU WILL NEED:
•2kg oxtail
•100g cakeflour
•1 tsp salt
•2 tsp coarse black pepper
•2 tsp fennel seeds, crushed
•2 tsp coriander seeds, crushed
•4 carrots, diced
•1 red onion, diced
•1 red onion, diced
•6 leeks, chopped
•1 celery stalk, chopped
•6 garlic cloves
•1 spring rosemary
•6 spring rosemary
•250ml Boschendal red wine
METHOD:
Rub the oxtail pieces with the seasoned flour and seal in a hot pan with oil on all sides.
In a deep casserole pot place the oxtail, carrots, onions, leeks, celery, garlic, spices, herbs and heat.
Glaze the pot with the red wine until the alcohol has been cooked out, cover the oxtail with water and place in the oven overnight on 100°C or on 160°C for 3 hours.