You are here

Oxtail Provencale

Meat.Bible's picture
  Oxtail 1 Large, cut up
  Seasoned flour 3⁄4 Cup (12 tbs)
  Oil 30 Milliliter (2 Tablespoon)
  Onions 2 , peeled and sliced
  Garlic 2 Clove (10 gm), crushed
  Carrots 2 Large, peeled and sliced
  Celery stick 2 , scrubbed and sliced
  Canned peeled tomatoes 14 Ounce (1 Can, 396 Gram)
  Tomato puree 15 Milliliter (1 Tablespoon)
  Stock 1 Pint (600 Milliliter)
  Oregano 2 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Black olives 12

Trim the oxtail of excess fat and coat the pieces in seasoned flour.
Fry in the oil until evenly browned all over.
Transfer to a large ovenproof casserole.
Fry the onions and garlic in the same oil until lightly coloured then add to the casserole with the carrots, celery, tomatoes, tomato puree, stock, oregano and plenty of seasonings.
Cover tightly and cook in a warm oven for 3 hours.
If possible, cool and chill overnight in order to remove the layer of fat easily.
If not, spoon off all the fat from the surface before continuing.
Add the olives, taste and adjust the seasonings and return the casserole to the oven for another hour before serving.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.3 (21 votes)
Oxtail Provencale Recipe