Brown Oxtail

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 jointed oxtail
  • 4 carrots
  • 2 onions
  • 1 turnip
  • 1 oz. Dripping
  • 1 oz flour
  • 4 rashers bacon
  • ¾ pint stock
  • 4 tablespoons red wine
  • Salt and pepper
  • 1 bay leaf
  • Sprig of parsley
  • Sprig of thyme


    Slice the carrots, onions and turnip and brown in the melted dripping. Remove from the pan and put into a casserole. In the same fat, brown the oxtail pieces, and stir in the flour. Blend well, then put into the casserole. Add the chopped bacon, stock and wine, herbs, salt and pepper. Cook at 325°F, 170°C, gas mark 3 for four hours. Remove the herbs before serving, and skim off excess fat.