OXTAIL NICOISE
10KG OXTAIL PREPAIRED
4BTLS WHITE WINE
2 A10 TINS CHOPPED TOMATOES
2LTRS ORANGE JUICE
6 ONIONS FINELY CHOPPED
THYME BAYLEAF
VEAL JUS

METHOD:-
SEAL OXTAIL OFF WITH LOTS OF COLOUR

SWEAT DOWN ONIONS, THYME AND BAYLEAF

ADD WHITE WINE AND REDUCE TO SYRUP

ADD ORANGE JUICE AND REDUCE BY HALF

ADD THE TINS OF TOMATOES BRING TO BOIL THEN ADD
THE OXTAIL

COVER OXTAIL WITH VEAL STOCK AND THEN BRAISE IN THE OVEN OR ON A LOW STOVE FOR 2-4 HOURS

ONCE COOKED REMOVE OXTAIL AND PASS SAUCE THRUOGH A CHINOISE

FINISH SAUCE WITH A SQUEEZE OF ORANGE JUICE AND BRUNOISE OF CARROT, CELERIAC AND COURGETTE.