How to cook oxtail

A slow cooker is oxtail’s best friend, and it could be yours too. This oxtail recipe is almost as simple as whacking all the ingredients into a slow cooker, going about your merry way and eating a meltingly tender, heart-warming dish seven hours later. If a slow cooker is still on your wish list though, that’s also no problem. You can make this homely oxtail without too. Here’s the recipe.


Ingredients (serves 6):                          

2 Tbsp oil, for frying
2 kg oxtail pieces
½ cup seasoned flour, for coating oxtail
6 baby onions, halved
1 bunch baby carrots, peeled
2 celery sticks, cut into small chunks
2 leeks, sliced
4 garlic cloves, chopped
1 chilli, chopped (optional)
1 Tbsp honey
2 Tbsp corn flour
2 Tbsp beef stock powder
2 tins tomatoes, peeled and chopped (we used 2 cups De Cecco Passata Tomato Sauce)
2 bay leaves
2 fresh thyme sprigs
2 fresh rosemary sprigs
250ml red wine
Salt and pepper, to taste
Creamy mash potato and chopped parsley, to serve



1. Heat the oil in a large, non-stick frying pan over a high heat.
2. Coat the oxtail pieces in seasoned flour (regular flour with salt and pepper mixed through) and fry, in batches, for 3–5 minutes or until browned.


3. Transfer into the slow cooker bowl. Add the remaining ingredients to the slow cooker bowl and stir to combine.


4. Cover and cook on the low setting for 10 hours, or on the high setting for about 7 hours. The meat should be falling off the bone when it’s done. If the sauce is still watery, add a few tablespoons of corn flour paste to thicken it up before serving and season to taste.

If you don’t have a slow cooker, you can brown your meat in a cast iron cocotte, add all of the ingredients and let them simmer for a good ten minutes. Place the cocotte into the oven at 140°C for approximately 3 hours or until the meat is ridiculously soft.


Serve hot with creamy mash potato and a sprinkling of chopped parsley.

Minimal fuss and all the flavour. That’s slow cooking for you.