Brasied Oxtail with Summer Vegetables

Name: Brasied Oxtail with Summer Vegetables
Yield: Serves 4
Cuisine: British
Ingredients: 60 g butter, plus an extra generous knob; a little vegetable oil, for oiling; 2 garlic cloves, peeled and crushed; 1 onion, peeled and finely chopped; 2 tsp tomato puree; 1 tsp thyme leaves; 2 litres beef stock; 100 ml red wine; 250 g small carrots, such as Chantenay, trimmed; 250 g small carrots, such as Chantenay, trimmed; 90-100 g podded broad beans; 60 g podded peas; ½ tbsp chopped parsley; salt and freshly ground black pepper; 1.5 kg oxtail, cut into 2-3 cm thick pieces and trimmed of excess fat; 50 g plain flour, plus extra for dusting; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Complex

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

Oxtail has such a unique flavour that it’s a shame to have it only as a winter dish. Here I’m serving it with summer peas, beans and carrots to make the point, but you can change the vegetables to suit the seasons.

Ingredients

1.5 kg oxtail, cut into 2-3 cm thick pieces and trimmed of excess fat
salt and freshly ground black pepper
50 g

Europe
United Kingdom
Main course
Winter

Method

Preheat the oven to 220°C/gas mark 7. Season the oxtail pieces and dust lightly with flour. Place in a lightly oiled roasting tray and roast for 30 minutes