Braised oxtail

Name: Braised oxtail
Total time: 4 h 30 min
Yield: serves 6
Ingredients: 2 about 2kg cut into pieces oxtails; 50g plain flour; olive oil; 400g cut into chunks thick-cut bacon; 2 carrots; 1 leek; 2 celery; a large bunch flat-leaf parsley; 2 sprigs sage; 75 cl red wine; 1 litre beef stock

Published: March 25, 2015 at 4:07 PM

Save recipe

serves 6

Easy

Total time: 4 hrs and 30 mins

A star rating of 4 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

A rich casserole packed with flavour that just needs putting in the oven for a few hours. Serve with mash for a super meal.

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

2 about 2kg cut into pieces oxtails
50g plain flour
olive oil
400g cut into chunks thick-cut bacon
2 carrots
1 leek
2 celery
a large bunch flat-leaf parsley
2 sprigs sage
75 cl red wine
1 litre beef stock

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

Method

step 1

Heat the oven to 190c/fan 170c/gas 5. Trim any excess fat from the oxtail. Season well and dust with a little flour. Heat 5 tbsp oil in a large casserole or roasting tin, add the oxtail and brown all over. Lift out, then repeat with the bacon, before returning the oxtail and any juices to the pan.
step 2

Tie the carrots, leek, celery and herbs tightly in a bundle with kitchen string and add it to the meat with the wine. Bring to the boil, scraping up any bits stuck to the bottom, then pour in the stock and cover with a double layer of baking parchment.
step 3

Cook in the oven for 4 hours, until the meat is soft and falling off the bone. Serve with mash.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.1 rating

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue