Saunderson's Quality Family Butcher

Braised Oxtail

There has been an upswing in demand for oxtail as people rediscover its pleasures. It has to be cooked long and slow, resulting in a thickened rich sauce and melt-in-the-mouth texture. The dish takes around 4 hours to cook, but the preparation takes only a fraction of that. The wonderful aromas that waft through the house as this dish looks after itself prepare everyone for the feast ahead.

Serves: 6
Time: 4 hours
Category: Beef
Cuisine:

Ingredients

  • 50g/2oz plain flour seasoned with salt and pepper
  • 2 oxtails, cut into pieces
  • 2 tablespoons olive oil or 30g/1oz butter (or combination of both)
  • 2 medium onions, peeled and thinly sliced
  • 2 thick bacon rashers, chopped
  • 2 garlic cloves, peeled and finely chopped
  • 570 ml/20fl oz red wine
  • 1 litre/ 35 fl oz beef stock
  • bouquet garni of a bay leaf, a sprig of thyme, a sprig of parsley and a sprig of rosemary, tied together
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, sliced
  • 2 tablespoons tomato paste
  • Salt and freshly ground black pepper
  • ½ cup parsley, finely chopped

Method

  1. The casserole can be cooked on the stovetop or in the oven. If you are cooking it in the oven, preheat it to 180oC/350oF/ gas mark 4.
  2. Put the seasoned flour into a plastic bag and add the oxtail pieces. Shake it well to coat the meat. Heat the oil or butter in a large heavy-based casserole and add the oxtail pieces in small batches. As each batch is browned, remove to a warmed plate with a slotted spoon and repeat until all the meat has been sealed. Add a little more oil if necessary and add the onions and cook until golden.
  3. Add the bacon and garlic and cook for 2-3 minutes. Return the meat to the casserole, pour in the wine and simmer until the liquid has reduced by about a third. Add the stock and bouquet garni to the pot and cover. Simmer gently on the stove or cook in the oven for about 2 hours.
  4. At this point add the carrots, celery and tomato paste and continue to cook for a further 2 hours or so, until the meat falls off the bone. Adjust the seasoning and sprinkle with chopped parsley and serve with mashed potato and baked parsnips.