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Slow braised red wine oxtail

Posted on: June 19, 2015, in Umngazi Recipes

(This recipe serves 8)

  • 3kg oxtail
  • Seasoned flour – (flour, salt, pepper, mixed herbs)
  • Sunflower oil – to brown the meat
  • 3 large onions – sliced
  • 3 cloves garlic – chopped
  • 1 bottle good red wine
  • Beef stock – enough to cover oxtail
  • 1 bouquet garni (thyme, parsley)
  • Salt and cracked pepper
  • 2 bay leaves
  • 3 tablespoons red currant jelly
  • Peel of ½ lemon
  • Peel of ½ orange
  • 600g carrots – sliced
  • 1½ tablespoon lemon juice
  • 1½ tablespoon tomato paste

  • Oven 150°C
  • Trim oxtails of as much fat as possible.
  • Shake oxtails in seasoned flour in a bag till well coated.
  • In a heavy bottomed saucepan, heat the oil and brown the oxtails for about 5 minutes until they glisten
  • Transfer the meat to a stove-to-oven casserole dish with a lid.
  • In the cooking fat, fry the onions until they start to colour and then add them to the oxtails.
  • Add the red wine, enough beef stock to cover the meat and bring to the boil.
  • Add the bouquet garni, salt pepper, bay leaves, jelly and peel and simmer for 2 hours.
  • Cool.
  • Remove any fat from surface.
  • Add carrots, lemon juice and tomato paste.
  • Bring back to the boil then place on lowest shelf in the oven and cook slowly for 2½ hours at 150 °C
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