Home
Recipes
carrots

Quick chicken broth

Avocado recipes

Quick chicken broth

1 hour

Comforting Christmas gammon

Christmas recipes

Comforting Christmas gammon

2 1⁄2 hours

Vietnamese-style chicken slaw

Asian recipes

Vietnamese-style chicken slaw

Sugared gammon with sticky cherries

Christmas recipes

Sugared gammon with sticky cherries

3 hours

Soles with Moroccan-style raw carrot salad

Carrot recipes

Soles with Moroccan-style raw carrot salad

8 minutes

Pork meatball-and-kimchi pizza

Chilli recipes

Pork meatball-and-kimchi pizza

20 minutes

Bom bom beans

Beans recipes

Bom bom beans

1 day

Pork bánh mì sandwich

Asian recipes

Pork bánh mì sandwich

5 minutes

Lamb shanks with buttery roast fennel and baby carrots

Carrot recipes

Lamb shanks with buttery roast fennel and baby carrots

2½ hours

Carrot cake with cocoa cream cheese icing

Cake recipes

Carrot cake with cocoa cream cheese icing

1¼ hours

Barley risotto with beef broth and Parmesan rind

Beef recipes

Barley risotto with beef broth and Parmesan rind

5 hours

Dad's oxtail

Stew recipes

Dad’s oxtail

6 hours

Load more

Dad’s oxtail

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 6 hours

Ingredients

5 T olive oil
2.5 kg oxtail, cut into 4 cm chunks
sea salt and freshly ground black pepper, to taste
400 g carrots, sliced julienne
400 g celery, sliced julienne
1 T fresh rosemary finely chopped, plus an additional sprig for remembrance
1 T fresh thyme finely chopped, plus an additional sprig for courage
4 dried bay leaves
4 cloves
2 T flour
2 x 400 g whole tomatoes cans
1 cup red wine
1 litre beef stock

Method

Preheat the oven 220°C. Place 3 T oil in a roasting tray and heat in the oven. Once the oil is hot, add the oxtail and toss until all the meat is coated. Season to taste.
Return the meat to the oven and cook for a further 20 minutes, or until it’s nicely browned and the fat is golden.
Meanwhile, place the carrots, celery and herbs in a large saucepan with the remaining olive oil and gently simmer for 20 minutes. (You many need to add a few tablespoons of water at some point.)
Remove the oxtail from the oven and set aside. Reduce the oven’s temperature to 170°C. Add the bay leaves, cloves, flour, tomatoes, wine and beef stock to the vegetables. Lastly add the oxtail, all the roasting juices and bring to a boil.
Return to the roasting tray, cover with a lid and cook in the oven for a further 5 hours. If you make this a day or two in advance, no harm comes to it if you put it into the oven at 170°C for another hour or so to heat it up.

BROWSE MORE OXTAIL RECIPES HERE