Mulled wine and oxtail stew recipe

Preheat the oven to 150˚C (300˚F/Gas 2).

Place the cinnamon, star anise, cloves, bay leaves, nutmeg, orange peel, sugar and vegetables in a large saucepan and pour in the wine. Bring to the boil, then turn down to a simmer and cook for 10 minutes.

Toss the oxtail pieces in the seasoned flour so they’re completely covered. Shake off the excess. Heat a good glug of oil in a heavy-based saucepan (with a lid) and brown them on all sides. When they’re nice and golden, pour in the mulled wine mixture. Season well.

Put the lid on and bake for 3 hours, or until the meat falls easily from the bone – sometimes it takes a bit longer, but it will happen eventually.

When the oxtail is ready, combine all the fresh salad ingredients into a bowl, season well with salt and pepper, add good splashes of oil and vinegar and toss well to combine.

Remove the oxtail from the pan. Skim off any excess fat from the sauce and reduce it a little. Return the oxtail to the sauce and serve with the salad either on top or on the side.

SBS cook’s notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.