Hello lovelies! I bought some oxtail on the weekend and made it for supper…oh my word, it was so easy and exactly what we were craving! I found the recipe on the Woolworths website (over here) and served it with green beans and ciabatta – Charley also gobbled it up which is pretty miraculous because she’s going through such a fussy phase. She did say the ciabatta was ‘too stretchy’ and The Captain said he would have preferred to have it with mash so next time we’ll do that.
- 1.5 kg oxtail
- 2 large onions, chopped
- 1 carrots,roughly chopped
- 1 stalk celery, roughly chopped
- 4 cloves garlic, crushed
- 1 bay leaf
- 4 sprigs thyme
- 1 x 400 g tin chopped tomatoes
- 1/2 tsp sugar
- 500 ml red wine
- 500 ml beef stock
- sea salt and freshly ground black pepper, to taste
- In a large pot, brown the beef in a splash of oil. Remove from the pot and set aside.
- Fry the onions, carrots and celery until soft and fragrant then add the garlic, bay leaf and fresh thyme.
- Add the tomatoes and sugar and allow to simmer for 5 minutes before adding back the oxtail.
- Pour in the red wine and beef stock then season.
- Cover the pot and reduce the heat then allow to simmer for 3-4 hours or until the oxtail is meltingly tender, checking on it every 30 minutes or so to ensure the stew hasn’t dried out.
- Add more stock if necessary.
- Serve the oxtail with rice/mash/polenta.
After browning the meat and making the sauce on the stove, i transferred it into a big baking dish and left it in the oven at 170 degrees for the first 3 hours and 160 for the last hour – the meat was meltingly sublime! You do need to check on it as the recipe says so it doesn’t dry out.
I didn’t take a pic of my version because it was dark by the time we were ready to eat so the pic abov is from Jamie Oliver – he adds Worcestershire sauce to his recipe