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Casserole Oxtail

French.Palate's picture
  Oxtail 3 Pound, in pieces
  Lard/Dripping 2 Ounce
  Onions 2 , chopped
  Carrots 2 Large, chopped
  Celery head 1⁄2 , chopped
  Streaky bacon 46 Gram, chopped (2 Rashers)
  Flour 2 Tablespoon
  Bay leaves 2
  Parsley sprigs 3
  Peppercorns 6
  Salt To Taste
  Beef stock 2 Pint
  Gravy browning 1 Tablespoon

Trim off any excess fat from the oxtail joints.
Heat the fat in a pan, add the oxtail and brown quickly on all sides, then remove from the pan.
Add the vegetables and bacon to the pan and cook gently for 5 minutes.
Blend in the flour, cook for 1 minute then return the oxtail to the pan with the remaining ingredients, except the gravy browning.
Cover and simmer for 4 hours or until the meat can be removed easily from the bones.
Arrange on a serving dish and keep hot.
Reduce the stock to 3/4 pint (2 cups) by rapid boiling, check the seasoning, add a little gravy browning, then strain over the oxtail.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3159 Calories from Fat 1647

% Daily Value*

Total Fat 183 g281.9%

Saturated Fat 72.1 g360.3%

Trans Fat 0 g

Cholesterol 902.3 mg300.8%

Sodium 5540 mg230.8%

Total Carbohydrates 87 g29.1%

Dietary Fiber 10.5 g41.9%

Sugars 24.1 g

Protein 273 g546%

Vitamin A 495.7% Vitamin C 58.4%

Calcium 22.2% Iron 34%

*Based on a 2000 Calorie diet

Casserole Oxtail Recipe