I was inspired to cook this dish after dinner at Fernandez and Leluu’s Supper Club where I had my first taste of Oxtails. I rushed home and rummaged through my Great Grandmothers cookbook to see if there was a recipe that I could follow – thankfully there was, but I tweaked it slightly so that my version didn’t contain the beef dripping that her recipe suggested (you’ve got to love the 1920s where dripping is the basis of all recipes!) – and I’ve topped up the stock to include red wine 🙂
3 tablespoons of olive oil
60g Plain flour
6 good sized oxtails (with fat on – non of that well trimmed lean oxtail that the supermarkets try and sell you – you have to go to your butchers for this!)
1 large onion, roughly chopped
3 medium sized carrots, chopped
1 tablespoon dried thyme
1 tablespoon dried sage
1/2 pint good beef stock
1/2 pint of red wine
Seasoning – ground black pepper & sea salt
– Serves 3-4 people –
1. Pre-heat the oven to Gasmark 3 and pop a casserole dish on to the hob to warm, with the olive oil.
2. Coat the Oxtails in the flour and discard any flour that’s left over. Pop the Oxtails in to the pan to brown
3. Once browned, add in the onions, carrots, and fluid from the stock and red wine.
4. Add in the herbs, season well and give a good stir. Pop a lid on the casserole dish and then put it onto the oven for 3 and a half hours, stirring occasionally to ensure that oxtails are covered with the fluid (If you’d like to add some baby new potatoes to the mix, then add these to the pot half an hour before the end of the cooking time)
5. The meat should be falling from the bone – if it’s not, then give it another half an hour.
6. Remove the dish from the oven, and strain the liquid into a small saucepan. Put this on a high heat and leave to reduce so that you have a nice thick gravy to pour over the oxtails and veg.
7. Serve on a bed of french beans, and with a nice glass of Pinot Noir.