Braised brown sugar oxtails with star nnise and seasonal greens
Slow cooked beef oxtail recipes
Serves
6 - 8
Prep Time
30 mins
Cook Time
3 hrs
This braised oxtail recipe is classic comfort food at its finest. It's one of those meals that requires very little preparation and cooks slowly until the meat is meltingly tender after a couple of hours. Oxtail makes for an excellent family dinner or a hearty mid-winter lunch and also freezes well. A word of warning - it is a little messy to eat so you might need a finger bowl!
Recipe courtesy of Greenlea Butcher Shop.
This braised oxtail recipe is classic comfort food at its finest. It's one of those meals that requires very little preparation and cooks slowly until the meat is meltingly tender after a couple of hours. Oxtail makes for an excellent family dinner or a hearty wid-winter lunch and also freezes well. A word of warning - it is a little messy to eat so you might need a finger bowl! Recipe courtesy of Greenlea Butcher Shop.
Print
ShareIngredients
1kg Quality Mark oxtail i
2L beef stock
1 onion
1 celery stalk
½ leek
1 carrots
4 garlic cloves
chopped2 bay leaves
3 star-anise
3 Tbsp brown sugar
salt and pepper
1kg Agria potatoes
peeled100ml milk
250g butter
white pepper
kosher salt
500g baby carrots
500g asparagus spears
3 Tbsp olive oil
40g butter
Method
Preheat oven to 160˚C.
Trim the oxtail, removing any excess fat or sinew from the outside. You don’t need to be too fussy with this as it will all break down during cooking.
Season the oxtail heavily with salt and black pepper.
In a large pan, fry the oxtail in a little oil until golden on all sides.
Place the oxtail in a casserole dish or deep pan.
Discard the excess fat from the pan but don’t clean it.
Roughly chop the onion, celery, leek and carrot, adding it to the pan used for browning the oxtail.
Add in the star anise, bay leaves and garlic, and return to heat.
Once the vegetables have some colour, add in 500ml of the beef stock and the brown sugar to de-glaze the pan. Pour this over the oxtail along with the remaining stock
Cover and place in oven for around 3 hours or until meat is falling off the bone.
Boil the potatoes in salted water until tender. Drain well.
While still hot, mash with a masher until smooth, then whisk in the butter and milk.
Season to taste.
Bring a large pot of salted water to the boil.
Drop in the baby carrots and cook for 4 minutes, then add in the asparagus.
Cook for a further 3 minutes, then drain.
Place the olive oil and butter in a large pan over a high heat then add in the carrots and asparagus.
Season with salt and cook to give a little colour.
Nutrition Information per Serving (749g)
This nutrition analysis is based on 8 serves.
