← 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

fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
lidias-italy Lidia's Italy
by Lidia Bastianich
american-masala American Masala
by Suvir Saran
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
living-raw-food Living Raw Food
by Sarma Melngailis
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
food-to-live-by Food to Live By
by Myra Goodman
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
mom-a-licious Mom-a-Licious
by Domenica Catelli
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?