Olive Magazine

Braised oxtail

Published: March 25, 2015 at 4:07 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 6

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

Nutrition:
NutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g
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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

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.

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