Ingredients

• 700g Oxtail
• 75g Onion
• 4 Garlic Cloves
• 100g Carrot
• 2 sprigs Fresh Rosemary
• 100g Celery Stalk
• 600g Beef Stock
• 1 tablespoon Ground Fennel Seeds
• Salt as needed
• Black Pepper as needed
• 2 tablespoons Olive Oil
• 300ml Red Wine
• 400g Tinned Chopped Tomatoes

Tools

• Cooking Chef XL
• Large mixing bowl
• Heatproof bowl

Method

1. Add the ingredients into a large bowl and mix until coated
2. Add oil into the appliance bowl
3. Heat - 1 minute, 180ºC, speed off
4. Transfer some of the seasoned meat from the large bowl into the appliance bowl
5. Cook in batches until browned – 4 minutes, 180ºC, speed off
6. Using tongs or slotted spoon, carefully flip the meat halfway through
7. Transfer the browned meat into the heatproof bowl and set aside
8. Repeat the same cooking process with the remaining meat
9. Now make the sauce
10. Fit the Stir Tool
11. Add the ingredients into the appliance bowl
12. Cook until translucent - 3 minutes, 120ºC, speed Stir 3
13. Remove the Stir Tool
14. Strip the meat off the bone, discard the fat and bone
15. Add the ingredients into the appliance bowl, season to taste and fit the splashguard
16. Transfer the browned meat back into the appliance bowl
17. Cook until reduced - 3 hours 30 minutes, 102ºC, speed off
18. Serve

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