Braised Oxtail Pie
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Braised Oxtail Pie

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Oxtail does involve more work to cook than most other cuts, mainly because it is best to refrigerate the casserole overnight to allow the fat to set on top. This can then be lifted off. Richly-flavoured, I like this oxtail recipe served under a fluffy-baked puff pastry pie topping.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 6 hours  Cook: 6 hours
Serves 8 Serves 8
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • About 2kg meaty Quality Mark oxtail, cut into joints and trimmed
  • About ½ cup seasoned flour
  • 2-3 tablespoons oil
  • 2 carrots, peeled and sliced
  • 2 large onions, peeled and chopped
  • ¼-½ cup raisins or currants
  • 4 teaspoons minced garlic
  • 2 bay leaves, crushed
  • 1 tablespoon chopped fresh thyme or ½ tsp dried
  • 1 teaspoon celery salt or celery seeds
  • 2 cups red wine
  • 1 cup port
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar


Turn the slow cooker on to pre-warm while gathering and preparing the ingredients.

Toss the oxtails in the seasoned flour, shaking off the excess. 

If wishing to brown the ingredients then:

Heat a good dash of oil in a large heavy-based frying pan and when hot, brown the oxtail pieces well.  Do this in batches to prevent the oxtail from stewing.  The browner the oxtail, the more flavoursome the finished dish.  Set aside.

Brown the carrots and onion in any remaining oil.  Add an extra dash of oil if required.

Into the pre-warmed slow cooker put the oxtail, carrots, raisins or currants, garlic, bay leaves, thyme and celery salt.

In a jug stir together the red wine, port, tomato paste and balsamic vinegar.  Pour into the slow cooker, stir as well as possible to mix the ingredients.  Cover with the lid.

Cook on low for 7-8 hours or on high for 4-6 hours.

Use a flat large wide spoon to lift the fat off the top of the braise.

Serve the oxtail with your favourite vegetables.  Alternatively pull the meat from the bones and return to the casserole to serve or pop the cooled filling into a pie dish, cover with puff or savoury pastry and bake in a hot oven until the pastry is golden and the pie hot.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 310g
Energy kJ (kcal) 1877 (448)
Protein (g) 31.8
Fat (g) 19.1
Saturated (g)
Carbohydrate (g) 15.1
Sugars (g)
Sodium (mg) 256
Iron (mg) 4.9
Zinc (mg) 8.8
Vitamin B12 (ug) 4.5
Vitamin D (ug) NA
Selenium (ug) 9.2

This dish packs a punch of essential nutrients including selenium, vitamin B12, zinc and iron - all important for a healthy immune system to fight of infections.
  • If time permits, chill the cooked braise overnight to allow excess fat to rise to the top and be easily lifted off.  Reheat to serve.  If reheating in the crock pot, allow about 1½ hours on high.
  • If you want to exclude the alcohol, replace with stock.
  • To reduce the sodium content of this dish, use salt reduced tomato paste.

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