Instructions

Wash the oxtail and season with salt and pepper. Chop the onions, carrots, and celery. Heat the olive oil in a pot and sear the oxtail on all sides until browned. Remove the oxtail and, in the same pot, add the chopped vegetables. Sauté until slightly softened. Add the tomato paste and stir until it cooks slightly.

Deglaze with the red wine, stir, and return the oxtail to the pot. Add the thyme and mix. Bring to a boil, then cover with 4 liters of water so the meat is fully submerged. Transfer the pot to the oven and cook at 180°C for about 3.5 hours.

Remove the oxtail from the pot, strain the broth, and set aside.

Finely chop the remaining onion and sauté it in a bit of olive oil. Add the orzo and continue sautéing. Deglaze with the white wine, then season with salt and pepper. Gradually add the strained broth, allowing the orzo to cook. About 2-3 minutes before it’s done, stir in the butter.

Transfer the orzo and oxtail to a baking dish, sprinkle with grated feta, and top with a few basil leaves. If desired, bake for an additional 2-3 minutes in the oven.

Nikos Malliaras – Chef