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4 tblsp olive oil
1 tsp dry mustard powder
1 tblsp flour
1 tsp salt, pepper, 1 tsp paprika, BBQ spice
1 whole bulb garlic (kosher salt, black pepper, olive oil & foil)
1 large (or 2 smaller) onions slivered
1 heaped tsp sugar
3 tblsp oil
1 tsp salt
1 tblsp vinegar
2 dashes Worcestershire sauce
1 green chili chopped
500 ml cabernet sauvignon (or your favourite red wine) (or just plain stock)
5 whole fresh rosemary sprigs
1 tsp tri pepper corns (crushed)
1 bay leaf
Oxtail must be at room temperature.
Season flour with salt, pepper, mustard powder, paprika and BBQ spice.
Coat the oxtail in this and set aside.
Slice the top of the head of garlic, sprinkle with salt and pepper.
Wrap in a double layer of foil, drizzle with some olive oil and bake in preheated oven at 190 degrees for about 40 minutes.
Heat a pan with 3 tblsp oil and add onions and fry for 1 minute.
Add salt, sugar, vinegar and Worcestershire sauce and let it cook on low till tender and golden.
Heat pressure cooker to ‘browning’ and add oxtail and brown and seer.
Add onions with liquid, chili, wine, bay leaf and rosemary sprigs.
Add garlic roasted garlic (which you should be able to squeeze out) and cook for 40-50 minutes.
I served it with mashed sweet potato
Prepared, tried and tested by: Melanie Kramar