Braised Oxtail with Wine and Herbs
Oxtail is high in gelatin, and it gives extraordinary texture to the sauce in this robust dish.
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.
Preparation Time20 min
Preparation Time - Text20 mins
Cooking Time2 min
Cooking Time - Text180
Cooking Methodbraising, sauteeing, slow cooking
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturehot & spicy, meaty, rich, savory
- 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
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.
Drizzle the honey over the oxtail. Sprinkle with the thyme and rosemary, and season with salt and pepper.
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.
2008 Dorling Kindersley