Slow braised oxtail
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
8
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Calories
354 kcal
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Course
Dinner
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Cuisine
South African
Slow braised oxtail
Description
This recipe starts by seasoning oxtails with salt and browning them in batches to build flavor. Aromatic vegetables like onion, celery, and carrots are cooked until golden and softened, then garlic and herbs, including bay leaves and rosemary, are added briefly. Red wine is introduced to deglaze and reduce slightly before adding chopped tomatoes and returning the oxtails to the pot.
Beef stock is poured in to mostly cover the meat, and the mixture is brought to a boil then reduced to a simmer for approximately three hours. The pot is covered and checked periodically for liquid levels, topping up with stock as needed. The final hour is cooked uncovered to reduce and thicken the sauce, intensifying flavors and richness.
The ending result is tender oxtail meat with rich, savory sauce infused with wine, tomato, and herb notes. It’s best served with creamy mashed potatoes, polenta, or rice to balance the richness and soak up the sauce.
Ingredients
- 2 kg Oxtail
- 4 carrot peeled and finely chopped, large
- `1 onion finely chopped
- 2 celery finely chopped, stalks
- 5 garlic finely chopped, cloves
- 3 bay leaf
- 2 prigs rosemary
- 1 cup red wine
- 400 g (14oz) tomato chopped
- 4 cups beef stock
- salt to taste
- black pepper to taste
Instructions
- Season the oxtail generously with salt. In a large pot set over high heat, brown the oxtail in batches.
- Remove and set aside. Add the onions, celery and carrots and cook until golden and just starting to soften.
- Add the garlic and herbs and sauté for another minute.
- Add the red wine and allow to reduce slightly.
- Add the tomatoes and the oxtail back to the pot.
- Pour in the stock, just enough to cover the oxtail. Reserve the rest. Season with salt and pepper.
- Bring up to a boil then reduce the heat, cover and simmer gently for 3 hours. Check every 45 minutes if the oxtail needs more stock and top up as needed.
- Remove the lid for the last hour of cooking to allow the sauce to reduce.
- Serve the soft oxtail with mashed potatoes, polenta or rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 8g | 3% |
| Protein | 42g | 84% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 138mg | 46% |
| Sodium | 574mg | 24% |
| Potassium | 441mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5154IU | 103% |
| Vitamin C | 8mg | 9% |
| Calcium | 67mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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