Braised oxtail

Ingredients 19
Servings 1


Serving Change
  • 2
    oxtail, cut into pieces
  • 75
  • 30
    mustard powder
  • salt and milled black pepper to taste
  • 60
    sunflower oil
  • 1
    medium onion, chopped
  • 8
    cloves garlic, peeled and crushed
  • 250
    dry red wine
  • 12
    sprigs origanum
  • 2
    bay leaves
  • 6
    skinned ripe or canned and drained tomatoes, chopped
  • 2
    twists of orange peel (optional)
  • 250
    orange juice
  • 7
    small onions
  • 3
  • 3
    medium to large potatoes, peeled and quartered
  • 12
    young whole carrots
  • 6
    big fresh black mushrooms, thickly sliced
  • 45
    sherry (optional)


1. Preheat oven to 160 ºC. Wash oxtail pieces thoroughly under cold running water and trim off all the surplus fat and gristle, using a sharp knife. 2. Place cornflour, mustard, salt and pepper together in a plastic container, cover with lid and shake to mix. Remove lid, add meat and toss lightly to coat with flour mixture. 3. Heat oil in a flameproof casserole dish on top of the stove and sauté chopped onion and garlic until light golden, about 5 minutes. Remove and set aside. Place oxtail pieces in casserole dish and brown on all sides over high heat (stove top) to seal in juices. Drain off any fat. Add sautéed garlic and onion. 4. Heat wine in a saucepan (this evaporates the alcohol). Pour over oxtail in casserole dish. Tuck origanum sprigs (or 10 ml (2 tsp) dried) and bay leaves in between, then stir in tomatoes and cook over moderate heat until softened. Add orange peel, orange juice, small onions and cloves. 5. Cover casserole dish tightly and braise (cook gently) in the oven for about 3 hours, or until meat is tender. 6. Remove dish from oven, uncover and add potatoes and carrots. 7. Replace cover and return the casserole dish to the oven. Braise for a further 50 to 60 minutes, or until meat is meltingly tender. (Oxtail is done when you can scrape the meat away from the bone, using a fork. If you can't, it has not been cooked for long enough. Continue cooking until meat is tender, adding a little extra orange juice if necessary.) Add mushrooms and sherry during the last 10 minutes of cooking. Serve with rice tossed with carrot, celery, onion and chilli.

Read more on: bake  |  beef  |  slow cook  |  pressure cook

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