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15 ml olive oil

1.5 kg oxtail

3 cloves garlic, crushed

2 birds eye chilies, finely chopped

1 brown onion, finely chopped

4  leeks, finely chopped

125 g good quality bacon, chopped

4 medium sized carrots, peeled and cut into small chunks

1 cup good quality concentrated beef stock

1 tin chopped and peeled tomatoes

2 glasses of red wine

1 handful fresh rosemary and thyme

3 bay leaves

salt and black pepper to taste

Servings: Change Serving

Heat the olive oil in a large iron cast pot or casserole dish. Brown the pieces of meat, and set aside.Add the garlic, chili, onion, leeks, bacon and carrots to the pot, and fry for a few minutes until the onion is translucent.Deglaze the pan by adding the stock, tin of tomatoes, and wine. Put the meat back into the liquid, add the herbs, bay leaves and season.

Leave to slow cook on low heat for 5 hours, covered, stirring every now and then.

After cooking time, you can remove the meat from the liquid and turn up the heat to reduce the juices.

Season to taste, serve with mashed cauliflower and rainbow carrots.

Recipe reprinted with permission of Anina’s Recipes. To see more recipes, click here.


Read more on: oxtail  |  slow-cook  |  recipes


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