Tuesday, 25 December 2012

Oxtail in White Wine with Celery, Shallots and Carrots.

In an oven proof casserole or similar sear your oxtail on all sides.
Flambé in brandy (this is a bit of an extravagence and can be left out as this is a recipe for a cheap cut! though it does add a lot of flavour).
Add a large glass of white wine and cook off the alcohol. Season and add enough stock to nearly cover the oxtail. Add a bouquet garni with thyme, rosemary, bay and garlic (be generous with the herbs), cover and place in a very low oven for 2/3 hours on 120/140C.
Seperate the meat from the stock and alow to cool - pref overnight as this dish improves if cooked over two days.
The following day you can skim the fat off the cooled stock if you wish and add a little more stock. Bring to heat and add the oxtail with baby carrots and celery hearts. Cook on a very low heat for 30mins or so and add the whole shallots. Continue to cook on a low heat until all the veg is cooked and serve with mash or jacket poatoes to counter the very rich stock.


  1. I am a HUGE fan of oxtail! THANKS for adding this to Cooking with Herbs! Karen xxx

    1. Pleasure Karen apparently using white wine tenderizes the meat more than red as its more acidic - I also made a ragu (using red) with the leftovers- also on the blog.