One Pan Roasts
Images and recipes from
One Pan Roasts by Molly Shuster
(Murdoch Books RRP $35)
Sea salt and freshly ground black pepper
550ml dry red wine
400g carrots, cut into short pieces, halved
400g can chopped tomatoes
1 onion, chopped
Few rosemary sprigs, leaves chopped
Few thyme sprigs, leaves chopped
Position rack about 12cm from grill and preheat grill. Place oxtail in small roasting tin, season and grill for 8–10 minutes until well browned on both sides. Preheat oven to 160°C/325°F/Gas 3.
Add remaining ingredients to roasting tin and stir together. Cover with foil and bake for 3–4 hours or until meat is tender and falling off bone. Using a fork, shred meat off bones and check seasoning.
If not serving immediately, cool to room temperature, then chill, ideally overnight. Spoon hardened fat off top and discard.
Reheat before serving with Silky Mashed Potatoes, Creamy Polenta or Classic Risotto.