Braised Oxtail in Red Wine

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

1. 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.
2. 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.
3. 3Pour in wine, scraping up the base of the pot. Reduce by half. Add stock, bay leaves, and thyme.
4. 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.
5. 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.