Braised Oxtail

Braised Oxtail

Table of Contents



Dust the oxtail with the seasoned flour. Heat the oil or butter in a flameproof casserole or frying pan. Brown the oxtail a few pieces at a time, removing them as they brown. When all are nicely browned, return them to the casserole or transfer to one.

Add the onions, carrots, garlic, tomato juice (or wine and juice), herbs, celery salt or seed and beef stock, wine or water. Stir and cover. Bake at 150-160°C for about 3 hours. Lift out the meat with a slotted spoon, blot the surface fat off the liquid with paper towels then return the meat to the sauce and reheat gently. Season with salt and pepper. If you wish to thicken the sauce, mix a little flour to a smooth paste with cold water, stir into the juices and simmer for 5 minutes or more.

Serve with creamy mashed potatoes.

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