Oxtail is one of the most gelatinous and flavourful cuts on the animal. A long braise in red wine produces a sauce of extraordinary richness that coats each piece in glossy meat jelly.
Serves 4 peoplePrep 25 minCook 4 hr
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Ingredients
- 1.5 kg oxtail, cut into sections
- 2 tbsp oil
- 2 onions, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, smashed
- 500 ml full-bodied red wine
- 400 ml beef stock
- 2 tbsp tomato paste
- 2 bay leaves, 3 sprigs thyme
- Salt and black pepper
- Creamy mashed potato or polenta to serve
Method
- 1Season oxtail generously. Heat oil in a large casserole over high heat. Sear oxtail pieces in batches until deeply browned on all sides, about 3 minutes per side. Remove.
- 2Reduce heat. Add onions, carrots, and celery to the same pot and cook 8 minutes until softened. Add garlic and tomato paste, cook 2 minutes more.
- 3Pour in wine, scraping up the base of the pot. Reduce by half. Add stock, bay leaves, and thyme.
- 4Return oxtail and any resting juices. The liquid should nearly cover the meat. Bring to a simmer, cover, and braise at 150 °C for 3.5–4 hours, turning once.
- 5The oxtail is done when the meat falls freely from the bone. Remove and rest. Skim excess fat from the braising liquid. Reduce to a sauce consistency and pour over. Serve on mash or polenta.
Chef's tip
Oxtail is always better the next day — braise it ahead, refrigerate, and lift the solidified fat from the top before reheating.