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Slow-cooked Oxtail
Oxtail stew is one of the heartiest meals you can have on your menu. It makes you feel all warm and satisfied inside – the type of heavenly combination of ingredients and flavour to earn the rare label of
soul food
.
Servings
6
Total Time
4
hours
hrs
Ingredients
1
kg
oxtail pieces
cut into joints
400
ml
beef stock
5
tbsp
Brandy
225
ml
dry red wine
3
tbsp
vegetable oil
2
cloves
garlic
crushed
2
bay leaves
2
sprigs thyme
1
sprig parsley
Metric
-
US
Instructions
Preheat the oven to
350
°F
Heat the oil in a heavy-based pot and brown the oxtail sections
Heat the brandy and add to the meat
Flame the brandy
Add the red wine after the flames have died down
Cook rapidly for 2 minutes
Add just enough stock to cover the oxtail
Tie the herbs and garlic in a muslin bag and add the meat
Cover with a lid and bake in the oven for three hours
Remove from the oven and allow to cool a little
Remove the excess fat gathered on the top
Cook on top of the stove for a further hour
The meat should be tender and pull away from the bone
Serve hot with leafy green vegetables, together with rice or mashed potatoes
Notes
The ultimate in comfort food, this rich, silky oxtail stew is well worth the wait
Course:
Mains
Keyword:
beef, oxtail