Oxtail with onions and carrots


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 3 onions
  • 4 carrots
  • 3 garlic cloves, unpeeled, left whole
  • 1 oxtail, in pieces tied together with string
  • 2 tablespoons tomato paste (concentrated purée)
  • 1 litre vegetable stock
  • Salt and pepper

1 flameproof casserole dish

1 chopping board


Peel the onions and carrots and cut them into large chunks.

Smash the unpeeled garlic cloves.

Place the oxtail in a flameproof casserole dish and add all of the ingredients.

Let it cook over low heat for 3 hours.