Braised Oxtail with Root Vegetables & Red Wine

Name: Braised Oxtail with Root Vegetables & Red Wine
Yield: Ingredients For 4
Ingredients: crusty bread, to serve; 4 tbsp chopped flat-leaf parsley, to garnish; salt and pepper; 450 g / 1 lb celeriac; 6 cracked black peppercorns; 1.2 kg / 2 lb oxtail, cut into pieces; 4 parsnips; 1 bay leaf; 30 g / 1 oz lard or 5 tbsp olive oil; 4 shallots; 1 garlic clove; 3 sprigs of thyme; 1 carrot; 150 g / 5½ oz smoked fatty bacon, rind on and in a piece; 1 small pig’s trotter (optional); 2 celery stalks; 450 g/ 1 lb pumpkin; 3 tbsp olive oil; 1 bottle of red wine; 4 large carrots; 300 ml / ½ pt chicken stock

Preparation info

Ingredients For
4

Difficulty
Medium

Appears in

Quaglino's

By Richard Whittington and Martin Webb

Published 1995

About

If there is one inexpensive cut of beef which was intended to be elevated to a divine status through slow braising then it is the animal’s tail. From such basic beginnings great dishes are created and this one is within the grasp of anybody who is prepared to invest a little time and effort. The French call dishes like this plats mijotés, that is stews cooked so gently no bubbles burst to the surface of the braising liquid.

Ingredients

Main course

Ingredients

Method