Name: Braised Oxtail
Yield: Serves 4–6
Cuisine: British
Ingredients: 1 onion, finely diced; 1 carrot, finely diced; ½ small leek, finely diced; 2 celery sticks, finely diced; 1 heaped tablespoon chopped fresh parsley; 4 tomatoes, skinned, seeded and diced; 2.25 litres (4 pints) Veal Stock; 225 g (8 oz) onions, chopped; 225 g (8 oz) celery sticks, chopped; 225 g (8 oz) leeks, chopped; Salt and pepper; 100 g (4 oz) beef dripping; 225 g (8 oz) carrots, chopped; 4 oxtails, trimmed of fat; 600 ml (1 pint) red wine; 1 garlic clove, crushed; 1 bay leaf; 450 g (1 lb) tomatoes, chopped; Sprig of thyme

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

This dish is more than just traditional British, in fact it has become my signature dish. Although it’s not possible to buy oxtail at the time of publication, it’s so delicious and such a Great British tradition that I wanted to include the recipe anyway, against the day when oxtail is available once again. I find it exciting to cook and even more exciting to eat. You can pick up the tails and eat them with your hands and just dip your bread in the bowl to mop up the sauce. The tails are al