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Oxtail in red wine and thyme sauce

Recipe from: 8 April 2016
recipe, oxtail, red wine, thyme,dinner

Ingredients 14
Servings 6
Time 00:20


  • 1.5
    oxtail pieces
  • 30
    olive oil
  • 4
    leeks, sliced
  • 4
    stalks celery, chopped
  • 4
    garlic, crushed
  • 15
    cake flour
  • 625
    prepared beef stock
  • 375
    red wine
  • 30-45
    tomato paste
  • 3-4
    sprigs fresh thyme
  • 2
    bay leaves
  • 4
    carrots, peeled and cut into wedges (or baby carrots, peeled)
  • 5
    grated lemon rind
  • mashed potato and green vegetables, to serve


Heat a heavy-based saucepan or casserole dish over a high heat. Once it is hot, add the oil and brown the oxtail pieces a few at a time. Remove them once they are browned and set aside.

Reduce the heat to medium and add the leeks, celery and garlic. Sauté for a few minutes, then stir in the flour. Add the stock gradually. Add the red wine, tomato paste, thyme and bay leaves. Stir well, then add the oxtail. Bring to the boil, then remove from the heat.

Transfer to an ovenproof casserole. Bake in a preheated oven for one hour. Remove the lid and add the carrots and lemon rind and season with salt and plenty of freshly ground black pepper.

Return to the oven and cook uncovered for a further 60 to 80 minutes until the meat is very tender. Remove from the oven and set aside to stand for a while. Scoop the excess fat off the surface. Serve with mashed potato and green vegetables. Garnish with fresh thyme.

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Read more on: red wine  |  dinner  |  recipe  |  oxtail

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