Queue de Boeuf Braisée (Braised Oxtail) is a traditional Equatorial Guinean recipe for a classic stew of beef oxtail that's marinated and stuffed before being cooked in a beef stock and vegetable base thickened with bread and flavoured with Guinea pepper. The full recipe is presented here and I hope you enjoy this classic Equatorial Guinean version of: Braised Oxtail (Queue de Boeuf Braisée).
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Ingredients:
1 boneless oxtail (ie 2 oxtail fillets)
250ml dry white wine
3 onions, peeled and sliced
1 onion, chopped
3 carrots, sliced into large chunks
150g bread
2 garlic cloves
200g fresh breadcrumbs
2.5l beef stock
1 bouquet garni
1 egg
2 tsp maniguette (Guinea pepper grains)
1 bunch of parsley
olive oil
salt and freshly-ground black pepper, to taste
Method:
In a bowl, whisk together the dry white wine and 1 tbsp oil. Add the bouquet garni, grains of paradise, carrot and sliced onion. Arrange the meat in a non-reactive dish and pour over the wine mixture. Cover and set aside in the refrigerator to marinate for 12 hours.
For the stuffing, combine the garlic, chopped onion, egg, breadcrumbs and chopped parsley in a bowl. Season to taste with salt and freshly-ground black pepper then mix to combine.
Take the tail fillets and spread the stuffing over the widest part. Take the thinnest part of the fillet and fold over the stuffing. Cover the beef with muslin and sew closed.
Place the meat in a casserole dish then pour over the marinade. Bring to a boil, reduce to a low simmer, cover and cook for 3 hours.
After this time, take out the meat and remove the muslin covering. Set aside to rest.
Bring the pan juices to a boil and cook until the stock has reduced by half. Place the meat in a roasting tin. Sprinkle over the reduced stock then transfer to an oven pre-heated to 170°C and roast for 60 minutes, basting frequently with the reduced stock.
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