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Braised Oxtail

Braised Oxtail


  • About 2 kilograms meaty oxtail, cut into joints and trimmed
  • about ½ cup seasoned flour
  • 2-3 tablespoons oil or clarified butter
  • 2 large onions, peeled and chopped
  • 2 carrots, peeled and sliced
  • 4 teaspoons minced garlic
  • 3 cups tomato juice (or 1 cup red wine, 2 cups tomato juice)
  • 2 bay leaves, crushed
  • fresh thyme or ½ teaspoon dried
  • 1 teaspoon celery salt or celery seed
  • ½ cup beef stock, red wine or water


  1. Dust the oxtail with seasoned flour. Heat the oil or butter in a flameproof casserole or frying pan. Brown the oxtail, a few pieces at a time, removing them as they brown. When all are nicely browned, return them to the casserole or transfer to one.
  2. Add the onions, carrots, garlic, tomato juice (or wine and juice), herbs, celery salt or seed and beef stock, wine or water. Stir and cover. Bake at 150-160°C for about 3 hours. Cool, then refrigerate overnight.
  3. Lift off any surface fat. Reheat gently and season with salt and pepper. If you wish to thicken the sauce mix a little flour to a smooth paste with cold water; stir into juices and simmer for 5 minutes or more. Serve with creamy mashed potatoes.

Cooks Tips

- If you wish to serve the Braised Oxtail after cooking lift out the meat with a slotted spoon, blot the surface fat off the liquid with paper towels. Return the meat to the sauce, heat gently and serve.

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