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Slow Braised Oxtails with Winter Root Vegetables

Slow-Cooked Beef Recipe

4

Serves

15 mins

Prep Time

3 hrs 20 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

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.

This recipe is from Kathy Paterson's cookbook, 'Meat & Three'.

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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Casserole/Slow,

Nose to Tail,

Dinner,

Ingredients

Braised Oxtails

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1-1.3kg Quality Mark oxtail

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cut into 5cm thick pieces

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sea salt

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black pepper

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4 tbsp white flour

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2 tbsp olive oil

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2 onions

chopped

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3 garlic cloves

finely chopped

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250ml red wine

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250ml beef stock

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250ml tomato sauce

homemade or similar store-bought sauce

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1 bay leaf

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3 sprigs fresh thyme

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1 leek

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well washed and thinly sliced

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2 carrots

peeled and sliced

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2 sticks celery

strings removed with a vegetable peeler and sliced

Method

Braised Oxtail

1

Rinse the oxtails in cold water, then pat dry with kitchen paper.

2

Season the oxtails with sea salt and freshly ground black pepper.

3

Season the flour, the coat the oxtails in the seasoned flour.

4

Heat the oil in a braising pan, or large flame-proof casserole dish with a tight-fitting lid, over medium-high heat.

5

Add the oxtails, in batches, and brown on all sides. Transfer to a plate as you go.

6

Reduce the heat to low, add the onions. Cook, stirring occasionally, until they begin to soften – about 5 minutes.

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7

Add the garlic and cook for 1 minute.

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8

Return the oxtails to the pan.

9

Pour in the wine and allow it to bubble up, before pouring in the stock and tomato sauce. Add the bay leaf and thyme.

10

Give everything a stir, then cover the dish and simmer very gently until the oxtails are tender – about 2 hours.

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11

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.

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12

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.

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