Wesbank

Braised Beef Oxtails Recipe 

SHARE   |   Tuesday, 17 October 2017   |   By Chef Habana 
Braised Beef Oxtails Recipe 

There’s a reason why oxtail dish is a hearty, comfort. Braising oxtails slowly for 3 to 4 hours results in a meaty, tender comfort food. This oxtail recipe will be an eye-opener the many different ways of making this dish,even for those foodlovers who have made it before. This cut of meat is more succulent and flavorful than even braised beef short ribs, thanks to more marbling and the inclusion of bone marrow. The delicious aroma will have you counting down until the oxtail recipe is ready.

Serving of 5-6, cooking time of 6 hours for the meat of the bone results.

Ingredients:

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2.5kg oxtail, cut into chunks

2 tablespoons olive oil

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1/2 teaspoon salt

1/2 teaspoon black pepper 

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2 onions (finely chopped)

3 cloves garlic (minced)

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2 tablespoons tomato paste

6 sprigs thyme

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6 carrots (peeled and roughly chopped)

Celery, sliced

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Fresh rosemary finely chopped

Fresh thyme finely chopped

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2 tablespoons flour

1 cup red wine

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4 cups beef stock

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Cooking Instructions

Preheat the oven 220°C. Place oil in a roasting tray and heat in the oven. Once the oil is hot, add the oxtail and toss until all the meat is coated. Season with salt & pepper to taste.

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Return the meat to the oven and cook for a further 20 minutes, or until it’s nicely browned.

Meanwhile, place the carrots, celery and herbs in a large saucepan with the remaining olive oil and gently simmer for 20 minutes. (You may need to add a few tablespoons of water at some point for some courage and if you feel the need).

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Remove the oxtail from the oven and set aside. Reduce the oven’s temperature to 170°C. Add the garlic, flour, tomatoes, wine and beef stock to the vegetables. Lastly add the oxtail, all the roasting juices and bring to a boil.

Return to the roasting tray, cover with a lid and cook in the oven for a further 5 hours. Remove from oven, and let cool 10 to 15 minutes. Spoon off any fat from the top of the liquid, and discard thyme sprigs. Serve braised oxtails with Sunday dumplings or mashed potatoes with the liquid spooned over.

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If you make this a day or two in advance, no harm comes to it if you put it into the oven at 170°C for another hour or so to heat it up.

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CONTACTS

Phone: (+267) 71312306 

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email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Facebook: Chef Habana / Your Favourite Chef #ChefHabana

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twitter: @ChefHabana

Instagram: @chefhabana



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