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Main Ingredients

Method

  1. Season oxtail and toss in flour until lightly coated.

  2. Heat a glug of oil in an ovenproof casserole dish and thoroughly brown meat.

  3. Remove meat and set aside.

  4. Drain excess oil from pan and sweat off vegetables and herbs.

  5. Return meat to pan and add remaining ingredients, except parsley.

  6. Cover and simmer for 4-5 hours (adding more liquid if necessary) or until meat is tender and falls off the bone

  7. The sauce should also thicken and reduce.

  8. Toss through parsley, adjust seasoning if necessary and serve with mashed potatoes or rice.

More good ideas

  1. Replace wine with the same amount of stock.

  2. Use beef shin on the bone if oxtail isn’t available.

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