Name: Kap mauri oxtail ragù with native thyme and warrigal greens
Prep time: 25 min
Cook time: 225 min
Total time: 250 min
Yield: 4 - 6
Ingredients: 2 tbsps tamarind purée; 2 kg oxtail pieces, cut 3cm thick; 125 ml (½ cup) olive oil; 3 onions, thinly sliced; 3 garlic cloves, finely chopped; 2 carrots, finely chopped; 3 ripe tomatoes, finely chopped; 2 tsp finely chopped native thyme (see note), plus extra sprigs to serve; 2½ tbsp finely chopped tarragon; 4 fresh bay leaves; 1 tbsp sumac; 1 tbsp smoked paprika; 500 ml (2 cups) red wine jus (see note); 750 ml (3 cups) beef stock; 150 grams warrigal greens, leaves picked; Mashed potato, to serve

Kap mauri oxtail ragù with native thyme and warrigal greens

A slow-cooked masterpiece made with native Australian ingredients.

Serves 4 - 6

Prep

25M

Cook

3H 45M

Total

4H 10M

In Torres Strait and Australian Aboriginal cultures, kap mauri is an underground oven used for slow cooking. We strongly encourage you to try the earthen cooking method one day. Until then, this recipe uses a casserole dish in the oven.

Ingredients

2 tbsps tamarind purée

2 kg oxtail pieces, cut 3cm thick

125 ml (½ cup) olive oil

3 onions, thinly sliced

3 garlic cloves, finely chopped

2 carrots, finely chopped

3 ripe tomatoes, finely chopped

2 tsp finely chopped native thyme (see note), plus extra sprigs to serve

2½ tbsp finely chopped tarragon

4 fresh bay leaves

1 tbsp sumac

1 tbsp smoked paprika

500 ml (2 cups) red wine jus (see note)

750 ml (3 cups) beef stock

150 grams warrigal greens, leaves picked

Mashed potato, to serve

Method

1.Combine tamarind purée and 200ml hot water; set aside to cool.

2.Preheat oven to 160˚C fan-forced. Season oxtail all over. Heat half oil in a large cast-iron casserole with a lid over high heat. Cook oxtail, in batches until browned all over (4-5 minutes); transfer to a plate. Add remaining oil to casserole with onion, garlic, carrot, tomato, tamarind liquid, herbs, spices, jus and stock, bring to the boil (5 minutes). Return oxtail to pan, cover with a cartouche then a lid; slow-cook in oven until very tender but meat is still on the bone (3½ hours).

3.Remove ragù from oven; stir through warrigal greens until wilted. Serve ragù with mashed potato and scattered with extra native thyme.

Native thyme is available from select greengrocers. If unavailable, substitute fennel fronds or thyme. Beef jus is available from select supermarkets and specialty food shops.
Notes

Profile Dominic Smith

Styling by Vivien Walsh