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  • 2 kg Oxtail
  • 4 large carrots peeled and finely chopped
  • `1 onion finely chopped
  • 2 stalks celery finely chopped
  • 5 garlic cloves finely chopped
  • 3 Bay Leaves
  • 2 sprigs rosemary
  • 1 cup red wine
  • 400 g (14oz) chopped tomatoes
  • 4 cups beef stock
  • salt and pepper to taste

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  • Season the oxtail generously with salt. In a large pot set over high heat, brown the oxtail in batches.
  • Remove and set aside. Add the onions, celery and carrots and cook until golden and just starting to soften.
  • Add the garlic and herbs and sauté for another minute.
  • Add the red wine and allow to reduce slightly.
  • Add the tomatoes and the oxtail back to the pot.
  • Pour in the stock, just enough to cover the oxtail. Reserve the rest. Season with salt and pepper.
  • Bring up to a boil then reduce the heat, cover and simmer gently for 3 hours. Check every 45 minutes if the oxtail needs more stock and top up as needed.
  • Remove the lid for the last hour of cooking to allow the sauce to reduce.
  • Serve the soft oxtail with mashed potatoes, polenta or rice.


Calories: 354kcal | Carbohydrates: 8g | Protein: 42g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 138mg | Sodium: 574mg | Potassium: 441mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5154IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 6mg

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