Slow Braised Oxtail

Slow braised oxtail cooked in a delicious, rich sauce is pull-apart tender, unctuous and perfect served on a bed of creamy mashed potatoes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Season the oxtail generously with salt. In a large pot set over high heat, brown the oxtail in batches.

Step 2

Remove and set aside. Add the onions, celery and carrots and cook until golden and just starting to soften.

Step 3

Add the garlic and herbs and sauté for another minute.

Step 4

Add the red wine and allow to reduce slightly.

Step 5

Add the tomatoes and the oxtail back to the pot.

Step 6

Pour in the stock, just enough to cover the oxtail. Reserve the rest. Season with salt and pepper.

Step 7

Bring up to a boil then reduce the heat, cover and simmer gently for 3 hours. Check every 45 minutes if the oxtail needs more stock and top up as needed.

Step 8

Remove the lid for the last hour of cooking to allow the sauce to reduce.

Step 9

Serve the soft oxtail with mashed potatoes, polenta or rice.