Recipe Braised Oxtail

Serves: 4–6
Prep Time: 20 mins
Cook Time: 3–4 hrs

Ingredients

• 1.5 kg oxtail, cut into sections
• 30 mL olive oil
• 1 large onion (about 200 g), diced
• 2 carrots (about 200 g), diced
• 2 celery stalks (about 150 g), diced
• 4 garlic cloves (15 g), minced
• 30 g tomato paste
• 500 mL beef stock
• 250 mL red wine (optional)
• 2 bay leaves
• 2 sprigs fresh thyme
• 5 g cracked black pepper
• 10 g kosher salt
• 15 mL Worcestershire sauce

Method

1. Season the oxtail with salt and pepper.
2. Heat olive oil in a heavy pot and brown the oxtail on all sides.
3. Remove the meat and sauté onion, carrot, and celery until softened.
4. Add garlic and tomato paste; cook for 1 minute.
5. Deglaze with red wine and reduce slightly.
6. Return the oxtail to the pot and add stock, Worcestershire sauce, bay leaves, and thyme.
7. Bring to a simmer, cover, and cook at 160°C for 3–4 hours, until the meat is tender and falling off the bone.
8. Remove the oxtail, skim excess fat, and reduce the sauce if desired.
9. Return the meat to the sauce and serve.

Serving suggestions: mashed potatoes, rice, creamy polenta, or roasted vegetables.