Served with rich red wine gravy this dish is absolutely ideal winter comfort food. To get the most out of this dish it should be cooked in a very slow oven for a least two hours, or alternatively cook in a pressure cooker for one hour – if cooking in a pressure cooker, do not add any additional water. |
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Use 1kg of oxtail
Cook for 2.5 hours
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Total Time : |
3 hours |
Active Time: |
30 minutes |
Serves: |
4 people |
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Preheat the oven to 180° C |
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Season the oxtail with salt and pepper and then dust with flour |
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Heat a large casserole (or pressure cooker), that will later hold all the meat. Add the onions, carrots and celery, and fry over a medium heat for 5 minutes, stirring continuously, so as not to burn |
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Add the garlic and parsley and fry for a further 5 minutes. Remove and set aside |
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Add a little more oil to the casserole, heat and fry the oxtail in batches until well browned |
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Add the wine and deglaze the pot, return the vegetables, add the tomatoes and water (no water if using a pressure cooker, but rather add the soup powder mixed with the remaining wine), and season with salt, pepper and sugar to taste |
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Bring to the boil, cover and place in the preheated oven. Turn the meat every 30 minutes, and top up with a little water if the dish seems to be drying out. Cook for 2 to 2 ½ hours, or until the meat is very tender and starts to fall off the bone, (if usi |
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Dissolve the soup powder in the red wine and stir into the cooking juices. Simmer until thick gravy is reached. Serve with mashed potatoes |
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1kg (3 pieces per person) oxtail (jointed) |
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Salt and pepper |
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Flour for dusting |
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Oil for frying |
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1 large onion (peeled and chopped) |
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2 carrots (chopped) |
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3 stalks celery (chopped) |
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1 clove garlic, peeled and chopped |
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1 small bunch parsley (chopped) |
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2 cups red wine |
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1 tin chopped tomatoes |
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1 tin water |
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Salt and pepper |
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Sugar to taste |
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2 tablespoon white onion or mushroom soup powder |
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¼ cup red wine |
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