Serves: 4
Ingredients
750g Oxtail, cut into pieces
750g Pork Belly, skin removed and cut into cubes
2tbsp Seasoned Flour
Olive Oil
1 Large Onion, chopped
3 Carrots, chopped
3 Sticks of Celery, chopped
1 Bottle of Red Wine
2 Oranged – grated rind and juice
1 tbsp Chopped Parsley
Method
- Heat the oven to Gas Mark 4
- Put the seasoned flour into a bowl and toss all the meat in it until each is well covered
- Heat a little olive oil in a large roastng tin and brown the meat
- Add the vegetables and cook for 5 minutes more
- Add the wine, orange juice and grated ring.
- Cover the roasting tin and its contents with foil and then put into the oven for 1.5 hours.
- Remove and stir and then return the tin to the oven for a further 1.5 hours.
- Transfer the meat and vegetables to a warm serving plate and keep warm.
- Skim off the excess fat from the remaining juices and reduce them further if necessary.
- Spoon the sauce over the meat and vegetables, sprinkle with chopped parsley and serve