Oxtail Recipe | Slow braised red wine oxtail

Slow braised red wine oxtail

2 tablespoons olive oil
1.8kg oxtail, trimmed of excess fat
1 large red onion
2 garlic cloves, thinly sliced
2 long celery sticks, diced
3 carrots peeled and roughly chopped
2 tablespoons tomato paste
several stems of fresh thyme and oregano, de-stalked
4 bay leaves
zest of half lemon

  • Preheat the oven to 180º C. Heat 1 tablespoon olive oil in a deep cast iron pot or oven-proof saucepan. Season the oxtail generously on both sides with salt and black pepper. Brown the meat in batches on both sides and then set aside.
  • Add a little more oil to pot and sauté the onions until softened. Add the garlic, celery and carrots and cook for a further 4-5 minutes.
  • Stir in the tomato paste, herbs, lemon zest, sugar and tomatoes. Pour in the wine and allow to bubble up to lift all the meaty flavour at the bottom.
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  • For Full Instruction: bibbyskitchenat36.com

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