Oxtail with Grapes

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 1 large jointed oxtail
  • 1 lb. depipped grapes - a can will do
  • 1 large glass sherry


This dish should be cooked the day before.

Trim excess fat off the oxtail.

In a heavy pan brown the meat with the onions, carrots and garlic. Strain off excess fat and then flame in the sherry.

Stir in the tomato purée, add the herbs, season with salt and pepper and cover with water and cook very slowly with the lid on for at least 2 hours.

When cooked rem