Fall-off-the-bone Oxtail
Aninas Recipes | Recipe and images from Aninas-Recipes.com. Used with permission
This Fall-off-the-bone Oxtail recipe is perfect for a wintery Sunday lunch, where you can work in some quality time with the crowds while this fragrant stew fills your home with aromas of comfort and all kinds of deliciousness. – Anina (www.aninas-recipes.com)

Fleisherei Test Drive Comments:

An amazing, deliciously tender and oozingly gorgeous oxtail recipe. So easy, only 30mins of actual work in kitchen. Yes, it’s a long cooking time but you don’t need to give it much attention during that time – just the occasional lazy stir. Go for our C-grade oxtail to get even more flavour, but keep in mind that you might need to lengthen your cooking time.

serves 4

  • 15 ml olive oil.
  • 1.5 kg a grade oxtail.
  • 3 garlic cloves, crushed.
  • 2 birds eye chillies, chopped fine.
  • 1 brown onion, chopped fine.
  • 4 leeks, chopped fine.
  • 125 gr good quality bacon, chopped. (Or buy our bacon bits, quick and easy)
  • 4 medium sized carrots, peeled and cut into small chunks.
  • 1 cup good quality concentrated beef stock.
  • 1 tin chopped and peeled tomatoes.
  • 2 glasses of red wine.
  • A handful of fresh rosemary & thyme.
  • 3 bay leaves.
  • Salt and black pepper to taste.
  • Cauliflower mash to serve.
  • Rainbow carrots to serve.
  1. First, heat the olive oil in a large iron cast pot or casserole dish. Brown the pieces of meat, and set aside.
  2. Add the garlic, chilli, onion, leeks, bacon and carrots to the pot, and fry for a few minutes until the onion is translucent.
  3. Deglaze the pan by adding the stock, tin of tomatoes and wine. Replace the meat back into the liquid, add the herbs, bay leaves and season.
  4. Leave to slow cook on low heat for 5 hours, covered, stirring every now and then.
  5. After cooking time, you can remove the meat from the liquid and turn up the heat to reduce the juices.
  6. Season to taste, serve with mashed cauliflower, rainbow carrots and more red wine. Serves six.