Braised Oxtail

Name: Braised Oxtail
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 2.75 kg (6 lb) oxtail, chopped and excess fat removed; 2 tbls vegetable oil; 1 leek, very finely diced; 1 onion, chopped; 50 g (2 oz) unsalted butter; 2 carrots, chopped; small bunch of parsley, chopped; 2 tomatoes, peeled, deseeded and cut into small dice; 3.5 kg (8 lb) oxtail, chopped and excess fat removed; 2 litres (3½ pt) oxtail stock (see below); 1 tbls tomato purée; 2 glasses dry white wine; 2 sticks celery, chopped; 1 leek, chopped; 2 carrots, very finely diced; 1 onion, very finely diced; 6 tomatoes, chopped; 1 clove garlic; 2 leeks, chopped; 2 onions, chopped; 4 carrots, chopped; 1 bay leaf; 4 peppercorns; ½ head celery, chopped; 2 sticks celery, very finely diced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

2 tbls vegetable oil
2.75 kg (6 lb) oxtail, chopped and excess fat

Europe
United Kingdom
Dinner
Side dish
Gluten-free

Method

To make the stock, place the oxtail pieces in a frying pan over a high heat and brown well on all sides. Add all the other ingredients and stir until they are slightly coloured. Remove from the pan and place in a saucepan. Cover with cold water, remove any sediment left in the frying pan and add to the stock. Bring to the boil then reduce the heat and cook gently for at least 8 hours. When read