Slow braised oxtails with winter root vegetables
Slow-Cooked Beef Recipe
Serves
4
Prep Time
15 mins
Cook Time
3 hrs 20 mins
Cooked low and slow, Kathy Paterson's wine-braised oxtail cooked in a delicious, rich sauce is pull-apart tender. Don’t be scared off by oxtail just because you may never have cooked it before. It’s as meaty and rich as short ribs, and just as straightforward to prepare. In this hearty braise, the oxtail is simmered in wine with carrots, leek, and celery.
The flavour of braised oxtail improves with time, so make the day ahead if you can. This also allows for any fat to settle on the surface and can be easily lifted off.
This recipe is from Kathy Paterson's cookbook, 'Meat & Three'.
Cooked low and slow, Kathy Paterson's wine-braised oxtail cooked in a delicious, rich sauce is pull-apart tender. Don’t be scared off by oxtail just because you may never have cooked it before. It’s as meaty and rich as short ribs, and just as straightforward to prepare. In this hearty braise, the oxtail is simmered in wine with carrots, leek, and celery. This recipe is from Kathy Paterson's cookbook, 'Meat & Three'.
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ShareIngredients
1-1.3kg Quality Mark oxtail i
cut into 5cm thick piecessea salt
black pepper
4 Tbsp white flour
2 Tbsp olive oil
2 onions
chopped3 garlic cloves
finely chopped250ml red wine
250ml beef stock
250ml tomato sauce
homemade or similar store-bought sauce1 bay leaf
3 sprigs fresh thyme
1 leeki
well washed and thinly sliced2 carrots
peeled and sliced2 sticks celery
strings removed with a vegetable peeler and sliced
Method
Rinse the oxtails in cold water, then pat dry with kitchen paper.
Season the oxtails with sea salt and freshly ground black pepper.
Season the flour, the coat the oxtails.
Heat the oil in a braising pan, or large flame-proof casserole dish with a tight-fitting lid, over medium-high heat.
Add the oxtails, in batches, and brown on all sides. Transfer to a plate as you go.
Reduce the heat to low, add the onions. Cook, stirring occasionally, until they begin to soften – about 5 minutes.
Add the garlic and cook for 1 minute.
Return the oxtails to the pan.
Pour in the wine and allow it to bubble up, before pouring in the stock and tomato sauce. Add the bay leaf and thyme.
Give everything a stir, then cover the dish and simmer very gently until the oxtails are tender – about 2 hours.
Add the leek, carrots and celery, stir to completely cover in sauce, then cover the dish and continue to cook for a further 30 minutes until the vegetables are tender.
Alternatively, place the sliced leek, carrots and celery in a heavy-based saucepan with a little oil and butter and cook until just tender. Add to the oxtails before serving or serve separately.
