Queues de bœuf braisées à l’étouffée du Sud

Ingrédients

• 2 kgs beef oxtail
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup Worcestershire sauce
• 1 white onion, diced
• 1/2 red capsicum, diced
• oil
• 1 white onion, roughly chopped
• 1/2 red capsicum, roughly chopped
• 2 celery ribs, chopped
• 6 garlic cloves, minced
• 400 g can peeled San Marzano tomatoes
• oil
• 2 carrots, chopped
• 2 potatoes, chopped
• 4 cups beef broth
• 1 cup apple cider
• 1/3 cup Worcestershire sauce
• 1/2 cup all-purpose flour
• 3 sprigs thyme

Préparation

1. 1

   Season oxtails with spices and Worcestershire sauce. Add onion and bell pepper, then marinate overnight.

2. 2

   In a pan add oil then sauté onion, garlic, red capsicum and celery until soft

3. 3

   Place sofrito in a blender together with tomatoes and its juices until smooth.

4. 4

   Brown oxtails in a heavy pot until well coloured, then set aside.

5. 5

   Using the same pot, add oil if needed, add flour and stir in low hear to form a light base, then deglaze with apple cider.

6. 6

   Add beef broth, sofrito, herbs and remaining marinade. Simmer briefly.

7. 7

   Return oxtails to the pot, cover and cook low and slow for 3 hours.

8. 8

   Add carrots and potatoes and cook until tender.

9. 9

   Remove oxtails and reduce sauce until thick and glossy. Serve hot with gravy.