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Braised Oxtail

Flavor.of.Europe's picture
Ingredients
  Olive oil 3 Tablespoon
  Streaky bacon 1⁄4 Pound (100 Gram / 4 Ounce)
  Garlic clove 1 Small, peeled and chopped
  Onion 1 Large, peeled and chopped
  Oxtail 3 Pound, cut into pieces (1.5 Kilogram)
  Dry white wine 1⁄2 Pint (300 Milliliter / 1 1/4 Cups)
  Canned tomatoes 16 Ounce, drained and chopped (1 Large Tin)
  Water 1⁄4 Pint (150 Milliliter / 2/3 Cup)
  Salt To Taste
  Freshly ground black pepper To Taste
  Bay leaf 1
  Fresh thyme sprig 2
  Freshly chopped parsley 1 Tablespoon
  Celery sticks 4 , coarsely chopped
Directions

Heat olive oil in a large casserole, and gently try bacon until brown.
Add garlic and onion, and cook until golden.
Turn up the heat, and add oxtail pieces, browning them on each side.
Pour in wine, and allow to boil for 2 min.
Then add tomatoes, water, salt, pepper, bay leaf, thyme, and parsley.
Bring to the boil, then cover and simmer in a moderate oven, 180°C/Gas Mark 4/350°F, for 2 hr.
Add chopped celery, and stir in well.
Cover and cook for a further 30 min.
Skim off as much fat as possible, and serve straight from the casserole.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Beef

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