Braised Oxtail

Slow-braised oxtail in red wine and stock until the meat falls off the bone, with a rich, glossy sauce. Best made a day ahead.

Oxtail needs time, not effort. Making it the day before lets you lift off the fat and makes the sauce even better. Beef shank crosscuts work the same way.

Ingredients

• 1.8–2 kg oxtail, cut in rounds
• Salt and pepper
• 2 tbsp flour
• 3 tbsp oil
• 2 onions, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 4 garlic cloves
• 2 tbsp tomato paste
• 500 ml red wine
• 500 ml beef stock
• 2 bay leaves, a few thyme sprigs

Method

1. Season the oxtail, dust with flour and brown well in batches in a heavy casserole. Set aside.

2. Soften the onion, carrot and celery for 10 minutes. Add garlic and tomato paste and cook 2 minutes.

3. Pour in the wine and boil for a few minutes, scraping the bottom. Add stock, herbs and the oxtail.

4. Cover and cook in the oven at 150 °C until the meat falls from the bone.

   Start 3 h 30 min timer

5. Chill overnight, lift off the fat, then reheat gently.

6. Reduce the sauce on the stove until glossy. Serve with mash or polenta.

Tips

• Pressure cooker: about 50–60 minutes on high pressure after browning.

Times are a guide: cook to temperature and feel. The USDA safe minimum for whole cuts of beef is 63 °C (145 °F) with a 3-minute rest, and 71 °C (160 °F) for minced beef. Sources