OXTAIL AND ROASTED CAPSICUM CABBAGE ROLLS IN TOMATO AND BAY LEAF BROTH
2kg oxtail pieces
½ cup extra virgin olive oil
2 brown onions, finely diced
6 cloves garlic, minced
8 bay leaves
sea salt flakes and freshly-ground black pepper
2L beef stock
2L tomato juice
1 cup short grain rice
2 cups roasted capsicums, finely sliced
1 tsp caraway seeds
1 bunch parsley, finely chopped
1 Savoy cabbage
sour cream and plum jam, to serve
Preheat oven to 150ºC. Sear the oxtail pieces in half the olive oil in a large heavy-based saucepan over a high heat for 5 minutes, until well-browned. Set aside. Add the onions, garlic and 2 bay leaves, cook briefly, then season with salt and pepper.
Return the oxtail to the saucepan, then add the beef stock and half the tomato juice. Simmer for 3 hours, until tender, then allow to cool. Shred the meat (reserving the liquid and discarding the bones) then mix with the rice, capsicums, caraway and parsley.
Use a small knife to remove the cabbage core. Boil in a large saucepan of salted water until the leaves come away. Refresh under cold water, then slice out the thick ribs.
Place cabbage pieces about 15cm square on a workbench and top each with 1½ Tbsp of oxtail mixture. Fold in the sides then roll up. Strain 750ml of the oxtail cooking liquid over, then add the remaining tomato juice and olive oil. Add water, if required, to cover. Cover and bake for 1 hour. Serve warm with sour cream and plum jam.