Braised oxtail

Braised oxtail

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
3 tablespoons oil or dripping
1 large oxtail, jointed
2 large onions, quartered
2 large carrots, quartered
2 sticks celery, cut into 5 cm lengths
1 tablespoon plain flour
625ml Beef stock
1 bouquet garni
freshly ground black pepper
salt
parsley, finely chopped

Method

  1. Heat oil or dripping in a flameproof casserole and brown oxtail joints all over. Remove oxtail.
  2. Add onions, carrots and celery to casserole and brown lightly over medium heat. Sprinkle flour over and stir well, then remove from heat and pour on stock. Return to low heat and stir until boiling and thickened.
  3. Return oxtail with bouquet garni and season with salt and pepper. Cover casserole and cook in a preheated moderate oven for 1½–2 hours or until meat is very tender and comes away from the bone easily.
  4. Skim off fat from the surface, discard bouquet garni and serve very hot, sprinkled with chopped parsley. Accompany with creamy mashed potatoes.

Note

  • Cook oxtail a day ahead if you have time and refrigerate overnight to improve the flavour and make the fat easier to remove.
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