Braised Oxtail

Name: Braised Oxtail
Yield: Serves 8
Cuisine: Australia
Ingredients: 3 kg (6 lbs) oxtail cut at the joints and trimmed of fat; 225 g (7 oz) bacon or smoked belly pork, diced; 125 g (4 oz) clarified butter; salt and freshly ground black pepper; 1 bay leaf; salt and freshly ground black pepper; 3 cups (750 mL/24 fl oz) white or red wine; 3 cups (750 mL/24 fl oz) white or red wine; 3 thyme sprigs; ½ teaspoon grated orange peel; 3 tablespoons tomato paste (purée); 1 carrot, peeled and diced; 3 large tomatoes, diced; 3 tablespoons tomato paste (purée); 3 brown onions, peeled and chopped; 225 g (7 oz) bacon or smoked belly pork, diced; 6 garlic cloves, crushed; 405 g (13 oz) mushrooms, sliced

Preparation info

Serves
8

Difficulty
Medium

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

This is my favourite winter dish. Make it in large amounts as it reheats well. Your butcher should cut the tails at the joints.

Ingredients

3 kg (6 lbs) oxtail cut at the joints and trimmed of fat

Oceania
Australian
Australia
Main course
Winter
Gluten-free

Method

Melt the butter in a deep, heavy, frying pan or skillet, or a baking pan. Fry the bacon (or smoked belly pork) until it is crisp, then remove with a slotted spoon to a large braising casserole or saucepan. Brown the oxtail in the remaining fat in small lots, removing the finished pieces to the braising pan. When the tail is all browned, tip out most of the fat. Gently brown the onions, mushroom