Braised Oxtail
Oxtail slowly braised in red wine and stock until it falls off the bone, with a deep, sticky gravy.
- Prep
- 25 min
- Cook
- 3 hr 30 min
- Serves
- 4
- Level
- Medium
Oxtail is one of the most flavourful cuts of beef. It needs long, slow cooking, and rewards you with a rich, glossy sauce.
Chill the stew overnight if you can so you can lift off the fat before reheating.
Braised Oxtail
3 hr 55 min total · approx. 620 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 160°C / 140°C fan. Season and flour the oxtail, then brown well in batches in the oil in a casserole.
- Soften the onions, carrots and celery for 8 minutes. Add the garlic and tomato purée and cook for 1 minute.
- Pour in the wine and bubble for 2 minutes, then add the stock, herbs and oxtail.
- Cover and cook in the oven for 3–3½ hours until the meat pulls easily from the bone.
- Skim off the fat, season and serve with mash or buttery pappardelle.
Cook's noteLeftover meat can be shredded into the sauce and used to fill a pie.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
