Name: Braised Oxtail
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 100 g (4 oz) beef dripping; Salt and freshly ground black pepper; 225 g (8 oz) onions, chopped; 225 g (8 oz) carrots, chopped; 225 g (8 oz) leeks, chopped; 225 g (8 oz) celery sticks, chopped; 1 sprig of fresh thyme; 450 g (1 lb) tomatoes, chopped; 1 garlic clove, crushed; 1 bay leaf; 2.25 litres (4 pints) Veal Stock or bought alternative; 600 ml (1 pint) red wine; 1 onion, finely diced; 1 large carrot, finely diced; 1 leek, finely diced; 2 celery sticks, finely diced; 6 tomatoes, skinned, seeded and diced; 2 tablespoons chopped fresh parsley; 4 oxtails, trimmed of fat

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

This dish is more than just traditional British, in fact it has become my signature dish. I find it exciting to cook and even more exciting to eat. You can pick up the tails and eat them with your hands and just dip your bread in the sauce to collect all the tastes. The tails are also very good served with creamy Mashed Potatoes.