Braised oxtail
- Preparation and cooking time
- Total time
- Easy
- serves 6
Skip to 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
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.
