- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 16 Times
Can be made ahead of time.
Oxtail is high in gelatin, and it gives extraordinary texture to the sauce in this robust dish.
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.
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.
Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include chopped parsley for garnish.