Braised oxtail with summer vegetables

Braised oxtail with summer vegetables

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

Oxtail has such a unique flavour that it’s a shame to have it only as a winter dish. Here I’m serving it with summer peas, beans and carrots to make the point, but you can change the vegetables to suit the seasons.

Ingredients

Quantity Ingredient
1.5kg oxtail, cut into 2–3 cm-thick pieces and trimmed of excess fat
salt
freshly ground black pepper
50g plain flour, plus extra for dusting
vegetable oil, for oiling
60g butter, plus an extra generous knob
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 teaspoon thyme leaves
2 teaspoons tomato puree
100ml red wine
2 litres beef stock
250g small carrots, trimmed
60g peas, podded, (podded weight)
90-100g broad beans, podded, (podded weight)
1/2 tablespoon parsley, chopped

Method

  1. Preheat the oven to 220°C. Season the oxtail pieces and dust lightly with flour. Place in a lightly oiled roasting tray and roast for 30 minutes, turning them halfway through to make sure they colour nicely on both sides. If cooking the braise in the oven, lower the setting to 160°C.
  2. Meanwhile, heat the 60 g butter in a pressure cooker or a large ovenproof pan. Add the onion, garlic and thyme and cook gently for 3–4 minutes until soft, stirring every so often. Add the flour and tomato purée and stir well. Slowly add the red wine and beef stock, stirring to avoid lumps forming, then bring to the boil. Add the pieces of oxtail and turn to coat in the liquor. Now close and secure the pressure cooker lid, or cover the ovenproof pan with a tight-fitting lid.
  3. Cook on the lowest possible heat (a heat-diffuser mat or simmer plate is useful), or in the oven if you’re not using a pressure cooker. Check the oxtail after about 1 hour if using a pressure cooker, otherwise after 2 hours. It should be tender and easily removed from the bone; if not, replace the lid and cook for another 15 minutes or so under pressure, or up to another hour in the oven or over a low heat.
  4. Skim off the fat from the sauce. If the sauce is not thick enough, strain it into another pan and simmer briskly until reduced and thickened, skimming every so often, then pour back over the meat.
  5. Shortly before serving, cook the carrots, peas and broad beans separately in boiling salted water until tender. Remove the tough skins from larger beans.
  6. To serve, melt the knob of butter in a pan, add the carrots, peas and broad beans and toss over a low heat to glaze, then season with salt and pepper and add the chopped parsley.
  7. Divide the oxtail between warmed plates, spoon over the sauce and serve with the glazed vegetables.
Tags:
Hix Oyster & Chop House
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