Braised Oxtails

Preparation Time: 25 mins

Braised Oxtails
Serves 4 
1 large oxtail trimmed of any sinew
225g/ 8oz butter
4 medium onions peeled and cut into 6 wedges
3 carrots, sliced
3 cloves of garlic, crushed
1 glass of Brandy
1 bottle of strong robust red wine
600ml/ 1pint of rich beef stock
Salt and freshly ground black pepper
1 bouquet garni ( 2 sprigs of thyme, 2 sprigs of parsley, 2 bay leaves, and 1 stick celery)
1 tablsp tomato puree 
2 tblsp Ale-Gar 

  1. Cut large oxtail into 10cm / 4inch pieces at the joint

  2. Melt 4 tablsp butter in a large thick bottomed saucepan or casserole

  3. Sauté the oxtail until brown and place into the casserole

  4. Add the carrots and onions to the pan and also sauté until golden and caramelised

  5. Then add the garlic

  6. Place all the coloured ingredients in to the casserole and pour the brandy and Ale-Gar into the pan to de glaze.

  7. Add a little red wine to put out the flames, then pour into the casserole

  8. Add the remaining red wine to the casserole, then cover the oxtails fully with the stock

  9. Add a little pepper and tomato puree and the bouquet garni

  10. Cover and place onto a pre-heated oven at 160 degrees 325 f or gas mark 3 and cook for around 3 – 3 ½ hours.

  11. When ready, remove the meat and keep warm

  12. Strain the veg and bouquet garni and bring the cooking liquid to a boil in a clean pan

  13. Simmer the sauce until it is thick enough to coat the oxtail

 To serve Place a little of the butternut onto a plate, and top with an oxtailDrizzle over a little sauce, and arrange the baked beetroots around the plate and serve immediately 
Serves: 4
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