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Braised Brown Sugar Oxtails with Star Anise and seasonal greens

Slow Cooked Beef Oxtail Recipe

4 - 6

Serves

30 mins

Prep Time

3 hrs

Cook Time

Andrew Clarke

Recipe author

Andrew Clarke

This braised oxtail recipe is classic comfort food at its finest. It's one of those meals that requires very little preparation and cooks slowly until the meat is meltingly tender after a couple of hours. Oxtail makes for an excellent family dinner or a hearty wid-winter lunch and also freezes well. A word of warning - it is a little messy to eat so you might need a finger bowl!

Recipe courtesy of Greenlea Butcher Shop.

This braised oxtail recipe is classic comfort food at its finest. It's one of those meals that requires very little preparation and cooks slowly until the meat is meltingly tender after a couple of hours. Oxtail makes for an excellent family dinner or a hearty wid-winter lunch and also freezes well. A word of warning - it is a little messy to eat so you might need a finger bowl! Recipe courtesy of Greenlea Butcher Shop.

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Dinner,

Family Favourites,

Nose to Tail,

Casserole/Slow,

Ingredients

For the Oxtail

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1kg Quality Mark oxtail

i

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2L beef stock

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1 onion

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1 celery stalk

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½ leek

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1 carrot

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4 garlic cloves

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2 bay leaves

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3 star-anise

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3 tbsp brown sugar

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salt and pepper

For the potato mash

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1kg agria potatoes

peeled

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100ml milk

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250g butter

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white pepper

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salt

Seasonal vegetables

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500g baby carrots

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500g asparagus

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3 tbsp olive oil

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40g butter

Method

For the Oxtail

For the mash

For the vegetables

1

Preheat oven to 160˚C.

2

Trim the oxtail, removing any excess fat or sinew from the outside. You don’t need to be too fussy with this as it will all break down during cooking.

3

Season the oxtail heavily with salt and black pepper.

4

In a large pan, fry the oxtail in a little oil until golden on all sides.

5

Place the oxtail in a casserole dish or deep pan.

6

Discard the excess fat from the pan but don’t clean it.

7

Roughly chop the onion, celery, leek and carrot, adding it to the pan used for browning the oxtail.

8

Add in the star anise, bay leaves and garlic, and return to heat.

9

Once the vegetables have some colour, add in 500ml of the beef stock and the brown sugar to de-glaze the pan. Pour this over the oxtail along with the remaining stock

10

Cover and place in oven for around 3 hours or until meat is falling off the bone.

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