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Braised oxtail (recipes)






Serves 4-6



Preparation time

less than 30 mins



Cooking time

1 to 2 hours

















Ingredients



4 oxtails, trimmed of fatsalt and freshly ground black pepper100g/3½oz beef dripping225g/8oz carrots, chopped225g/8oz onions, chopped225g/8oz celery sticks, chopped225g/8oz leeks, chopped450g/1lb tomatoes, choppedsprig of thyme1 bay leaf1 clove garlic, crushed570ml/1 pint red wine2.25 litres/4 pints veal stockFor the garnish1 carrot, finely chopped 1 onion, finely chopped 2 celery sticks, finely chopped½ small leek, finely chopped4 tomatoes, skinned, seeded and finely chopped1 heaped tbsp fresh parsley, chopped, to serve



Method



1. Preheat the oven to 200C/400F/Gas 6.2. Separate the trimmed tails between the joints and season with salt and freshly ground black pepper.3. In a large pan, fry the tails in the dripping until brown on all sides, then drain in a colander.4. Fry the chopped carrots, onions, celery and leeks in the same pan, collecting all the residue from the tails.5. Add the chopped tomatoes, thyme, bay leaf and garlic and continue to cook for a few minutes.6. Place the tails in a large braising pan with the vegetables.7. Pour the red wine into the first pan and boil to reduce until almost dry.8. Add some of the stock then pour onto the meat in the braising pan and cover with the remaining stock.9. Bring the tails to a simmer and braise in the preheated oven for 1½-2 hours until the meat is tender. Lift the pieces of meat from the sauce and keep to one side.10. Push the sauce through a sieve into a pan, then boil to reduce it, skimming off all impurities, to a good sauce consistency.11. While the sauce is reducing, quickly cook the garnish carrot, onion, celery and leek in one tablespoon water until soft.12. When the sauce is ready, add the tails and vegetable garnish and simmer until the tails are warmed through.13. Add the chopped tomato and spoon into hot bowls allowing three or four oxtail pieces per portion.14. Sprinkle with chopped parsley and serve.