Oxtail with sauerkraut

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

Long, slow braising transforms tough oxtail into tender, well-flavoured chunks of meat. The sauerkraut adds a typical central European note and makes a mellow-tasting dish after slow-cooking with the oxtail. The dish can be reheated gently if made in advance.


  • 3 tablespoons sunflower oil
  • 1 kg oxtail pieces
  • 100 g


Preheat the oven to 150°C/300°F/gas mark 2. Heat the oil in a heavy ovenproof casserole, trim any excess fat from the oxtail pieces and brown on all sides in. Add half of the bacon pieces and let them colour. Strain the ceps, reserving the liquid, but discard any grit or dirt. A