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.

oxtail-serving

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

oxtail-feature

Method:

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.

oxtail-braise

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

oxtail-in-slow-cooker

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.

oxtail-portrait-2

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

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