Braised oxtail

Name: Braised oxtail
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6
Ingredients: 2 oxtails, about 1.6kg (31/2lb) in total, trimmed; 2 tbsp. plain flour; 4 tbsp. oil; 2 large onions, sliced; 900 mL (1 ½ pint) beef stock; 150 mL (5 fl oz (¼ pint)) red wine; 1 tbsp. tomato puree; finely grated zest and juice of 1/2 lemon; 2 bay leaves; 2 medium carrots, chopped; 450 g (1lb) parsnips, chopped; freshly chopped flat-leaf parsley, to garnish

A traditional dish, long and slow cooking results in rich tender meat and a delicious gravy

By The GH Kitchen TeamPublished: 16 March 2015

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Food, Tableware, Bowl, Cuisine, Ingredient, Recipe, Stew, Dish, Spoon, Seafood,

Cooking Notes: about 4hr

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Yields:

Prep Time:

20 mins

Cook Time:

4 hrs

Total Time:

4 hrs 20 mins

Ingredients

2 oxtails, about 1.6kg (31/2lb) in total, trimmed
2 Tbsp. plain flour
4 Tbsp. oil
2 large onions, sliced
900 ml (1 ½ pint) beef stock
150 ml (5 fl oz (¼ pint)) red wine
1 Tbsp. tomato puree
finely grated zest and juice of 1/2 lemon
2 bay leaves
2 medium carrots, chopped
450 g (1lb) parsnips, chopped
freshly chopped flat-leaf parsley, to garnish

Directions

1. Step 1
  Cut the oxtails into large pieces. Season the flour with salt and pepper and use to coat the pieces. Heat the oil in a large flameproof casserole dish and brown the oxtail pieces, a few at a time. Remove from the casserole with a slotted spoon and set aside.
2. Step 2
  Add the onions to the casserole and fry over a medium heat for about 10mins or until softened and lightly browned. Stir in any remaining flour.
3. Step 3
  Stir in the stock, red wine, tomato puree, lemon zest and bay leaves. Season with salt and pepper. Bring to the boil, then return the oxtail to the casserole and lower the heat. Cover and simmer gently for 2 hours.
4. Step 4
  Skim off the fat from the surface, then stir in the carrots and parsnips. Re-cover the casserole and simmer very gently for a further 2 hours or until the oxtail is very tender.
5. Step 5
  Skim off all the fat from the surface, then check the seasoning. Serve scattered with chopped parsley.
  
  This recipe was taken from the Good Housekeeping Book of British Food cookbook, available to buy from Amazon.co.uk.
  
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GH Tip

Oxtail contains a modest amount of meat and often plenty of firm white fat, although the fat can be trimmed before cooking. It also releases generous amounts of gelatine, which helps to enrich dishes. If you cook the stew the day before, the cooled fat is much easier to remove.

Per Serving:

Calories: 616
Total carbs: 16 g
Total fat: 35 g
Sodium: 1.2 g
Saturated fat: 12 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time