Oxtail braised with Sherry and Grapes

As the days get shorter and the temperature gets cooler, I await with anticipation for winter, my favorite season. The foods that I enjoy cooking and eating the most are those cooked very, very slowly and for a long time. Like braised oxtail, which is so tasty, nourishing and simply perfect for this time of year. I get more satisfaction in preparing these types of stews than say a dish, which is quickly cooked and ready in minutes, like porterhouse steak. Don’t get me wrong, I love steak (especially if its waygu), but the texture of slowly braised meat and its dark and sticky braising liquid is unbeatable. And much cheaper than waygu steak.
Braised oxtail does require planning if you intend to make it. You may need to give your butcher notice to order it for you and it may only be available frozen. So keep in mind it will require another day to defrost in the fridge. Oxtail takes a long time to cook. That’s just the nature of the beast. The oxtail I prepared for this recipe took 12 hours to become tender! However that is unusual, and in all the years I have braised oxtail, the meat has become tender in less than 5 hours. Oxtail does throw a large amount of fat during the cooking process, so it is a good idea to refrigerate the dish after cooking to allow the fat to rise and set, so you can remove the fat easily. It is a lengthy process but an easy one and I think the result is well worth it.

Ingredients
1 red onion, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
2 tbsp extra virgin olive oil
Fresh thyme
350ml dry sherry (or other fortified wine)
750ml stock (fake is fine)
1 kilo oxtail, chopped into pieces (ask the butcher)
1 tsp sherry vinegar
1-2 tsp brown sugar (to taste)
Fresh chopped parsley
20 red grapes
Sea salt
Fresh black pepper

Method
In a large saucepan, gently sauté the onion, celery, garlic and thyme with the olive oil for 30minutes or until caramelized.
Add the sherry and stock. Bring to a simmer.
Add the oxtails and adjust the heat to the lowest setting.
Cook very gently for anywhere between 4 to 12 hours. Do not allow to boil. Maintain the temperature below a simmer, so the liquid barely trembles.
During the braising process maintain the liquid level so the pieces of oxtail are submerged.
When the meat is falling from the bones, remove the pieces to a plate and keep warm.
In the meantime peel the grapes. This is done the same way as you do with tomatoes. Cut a small incision in the top of the grape. Place the grapes into a small bowl and pour over boiling water. Leave for about 1-2 minutes. The skins should peel away easily.
Add the vinegar and sugar to the braising liquid and reduce at a higher heat, until thickened to your liking.
Return the oxtail pieces with the grapes to the sauce and reheat gently for a minute. Season with salt and pepper. Garnish with freshly chopped parsley. Serve with potato puree. Enough for two.