Oxtail & Tongue Stew with Rich Red Wine Sauce

Step 1If you have time, it's best to soak the oxtail and tongue in salted water for 1-2 hours. Scrub the oxtail pieces under running water and place in a large pot or a Dutch oven together with the tongue and marrow bone.

Step 2Peel and roughly chop the vegetables.

Step 3Zest the orange and make the bouquet garni by tying them together with an unwaxed kitchen string.

Step 4Place them on top of the oxtail, tongue and marrow bone, and add enough cold water to cover completely (to about three quarters of the total capacity of your pot).

Step 5Slowly bring to a simmer, skimming off the brown scum as it rises to the surface.

Step 6Cover and cook over a low heat for at least 3 hours, or until the meat is tender and falling off the bones.

Step 7Remove the oxtail, tongue and marrow bone from the pot using a slotted spoon or tongs and place in a bowl to cool down. Remove and discard the vegetables and spices, and then strain the stock through a fine mesh sieve into another pot.

Step 8Add the wine and bring to a boil over a medium-high heat to reduce (I reduced mine to about 2 litres). When you have reached the reduction you require, take off the heat. Season with salt and pepper to taste. You should season at this point (not before reducing it) to prevent it from getting too salty.

Step 9While the sauce is reducing, remove the oxtail meat from the bones. Discard the bones and any large pieces of fat (unless you want to keep the fat in).

Step 10Peel the skin off the tongue and chop the meat into pieces. Discard the skin and the marrow bone.

Step 11Return the meat to the sauce and heat through. Serve with cauliflower mash and steamed vegetables such as kale and green beans.
Note: To make this recipe in a slow cooker or Instant Pot, place all the ingredients in a preheated slow cooker and cook for 6 hours on high (or cook in an Instant Pot at "meat" pressure cooker mode). Then follow the recipe from Step 7.