richly braised oxtail

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Cooking receipe to make richly braised oxtail under category General Recipes. You may find some video clips related to this receipe below.

richly braised oxtail

1 oxtail jointed (about 1.1 kg weight)

30gseasoned flour

30g dripping lard or white fat

2 medium onions sliced

2 sticks celery sliced

230g carrots sliced

340g parsnips cubed

1/2 teaspoon each of dried marjoram and thyme

570 ml good beef stock

140 ml red wine or extra stock

A bouquet garni

Salt and pepper

Set the oven at Gas Mark 3 325 degrees F 170 degrees C.

Toss the oxtail pieces in the seasoned flour.

Fry in batches in the hot fat until well browned on all sides drain and place in an ovenproof and flame proof casserole.

Fry the onions in the fat remaining in the pan until very soft and golden.

Add the rest of the vegetables and cook gently for 3 to 4 minutes.

Add to the casserole with the rest of the ingredients seasoning well.

Bring to the boil cover and cook in the oven for 3 hours stirring occasionally.

Cool then leave overnight in the fridge.

Next day skim off all the fat.

Reheat and simmer gently for a further 2 hours on top of the stove or in the oven as before.

Taste and adjust the seasoning.

Serve with creamed potatoes or a puree of celeriac and carrots.

Serves 4

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