Slow Braised Oxtails with Winter Root Vegetables
Slow-Cooked Beef Recipe
3 hrs 20 mins
Cooked low and slow, Kathy Paterson's wine-braised oxtail cooked in a delicious, rich sauce is pull-apart tender. Don’t be scared off by oxtail just because you may never have cooked it before. It’s as meaty and rich as short ribs, and just as straightforward to prepare. In this hearty braise, the oxtail is simmered in wine with carrots, leek, and celery.
The flavour of braised oxtail improves with time, so make the day ahead if you can. This also allows for any fat to settle on the surface and can be easily lifted off.
Cooked low and slow, Kathy Paterson's wine-braised oxtail cooked in a delicious, rich sauce is pull-apart tender. Don’t be scared off by oxtail just because you may never have cooked it before. It’s as meaty and rich as short ribs, and just as straightforward to prepare. In this hearty braise, the oxtail is simmered in wine with carrots, leek, and celery. This recipe is from Kathy Paterson's cookbook, 'Meat & Three'.
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1-1.3kg Quality Mark oxtail
cut into 5cm thick pieces
4 tbsp white flour
2 tbsp olive oil
3 garlic cloves
250ml red wine
250ml beef stock
250ml tomato sauce
homemade or similar store-bought sauce
1 bay leaf
3 sprigs fresh thyme
well washed and thinly sliced
peeled and sliced
2 sticks celery
strings removed with a vegetable peeler and sliced
Rinse the oxtails in cold water, then pat dry with kitchen paper.
Season the oxtails with sea salt and freshly ground black pepper.
Season the flour, the coat the oxtails in the seasoned flour.
Heat the oil in a braising pan, or large flame-proof casserole dish with a tight-fitting lid, over medium-high heat.
Add the oxtails, in batches, and brown on all sides. Transfer to a plate as you go.
Reduce the heat to low, add the onions. Cook, stirring occasionally, until they begin to soften – about 5 minutes.
Add the garlic and cook for 1 minute.
Return the oxtails to the pan.
Pour in the wine and allow it to bubble up, before pouring in the stock and tomato sauce. Add the bay leaf and thyme.
Give everything a stir, then cover the dish and simmer very gently until the oxtails are tender – about 2 hours.
Add the leek, carrots and celery, stir to completely cover in sauce, then cover the dish and continue to cook for a further 30 minutes until the vegetables are tender.
Alternatively, place the sliced leek, carrots and celery in a heavy-based saucepan with a little oil and butter and cook until just tender. Add to the oxtails before serving or serve separately.