← Back to Search Results
braising, sauteeing, slow cooking
Braised Oxtail with Wine and Herbs

Photo by:
Comments: 0
 

Recipe

Oxtail is high in gelatin, and it gives extraordinary texture to the sauce in this robust dish.

Yield:  6 servings
Prep time: 20 Mins
Cooking time: 2–3 Hrs

Ingredients

  • 6½ lb (3kg) oxtail, cut into 1½ in (3.5cm) lengths
  • ½ cup all-purpose flour
  • 4 tbsp olive oil
  • 1 tbsp honey
  • 2 tbsp chopped thyme
  • 2 tbsp chopped rosemary
  • Salt and freshly ground black pepper
  • 2 onions, chopped
  • 2 carrots, cut into large chunks
  • 1 fennel, diced
  • 2 garlic cloves, sliced
  • 2 fresh hot red chiles, chopped
  • One 750ml bottle hearty red wine
  • Chopped parsley, to garnish

Directions

1. Preheat the oven to 300°F (150°C). Toss the oxtail in flour to coat lightly. Heat 2 tbsp of the oil in a large frying pan over medium-high heat. In batches, add the oxtail and cook, turning occasionally, about 5 minutes, until browned. Transfer to a large flameproof casserole.

2. Drizzle the honey over the oxtail. Sprinkle with the thyme and rosemary, and season with salt and pepper.

3. Heat the remaining oil in the frying pan. Add the vegetables, garlic, and chiles and cook for 6 minutes, until softened. Stir into casserole and add the wine. Cover and bake for 2–3 hours, until the oxtail is very tender. Skim the fat from the surface of the sauce. Garnish with chopped parsley and serve hot.

Notes

Freezing Information: Freeze for up to 3 months.Prepare ahead:

The stew can be cooled, covered, and refrigerated for up to 2 days, and gets better as it rests.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include chopped parsley for garnish.

 

Nutritional Information

Nutrients per serving (% daily value)

1576kcal (79%)
115mg (12%)
10mg (17%)
177mcg RAE (6%)
1670mg
60mg
64g
6g
3g
23g
335mg (112%)
550mg (23%)
41g (207%)
125g (192%)
5mg (29%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
big-fat-cookies Big Fat Cookies
by Elinor Klivans
mexican-everyday Mexican Everyday
by Rick Bayless
new-american-table New American Table
by Marcus Samuelsson
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?