Sunday lunch: slow oven-braised oxtail

Slow oven-braised oxtail
Slow oven-braised oxtail


Serves: 4-6Prep time: 3hrs 30min

  • 800 g oxtail
  • Flour for dusting,salt and pepper
  • 5 slices bacon, chopped
  • 1T oil
  • 2 onions, chopped
  • 4 garlic cloves, crushed
  • 4 leeks, chopped
  • 4 large carrots, diced
  • 115g tomato paste
  • 2T sugar
  • 2 x 400g can chopped tomatoes 1L stock
  • 1 cup red wine
  • 4 sprigs rosemary

READ MORE: Sunday lunch: Curried lamb knuckles


  1. Preheat oven to 200°C. Heat oil in an ovenproof pan, season our with salt and black pepper, dust oxtail and brown on all sides. Remove and set aside.

  2. In the same pot, add bacon and fry for about 5 minutes with onion and garlic. Return oxtail to pot and mix. Add celery, carrot, tomato paste and sugar, stir fry for another 5 minutes.

  3. Add stock, red wine and rosemary and bring to boil. Place in oven and slow cook for about 3 hours.

  4. Serve with sweetcorn dumpling. 

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