Braised Oxtail

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

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


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