Oxtail Recipe | Dad’s Oxtail

Dad’s Oxtail

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
400g 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

  • 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.)
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  • For Full Instruction: taste.co.za

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