Braised oxtail – Food & Home Magazine
This slow-braised oxtail recipe delivers tender, fall-apart meat in a rich red wine sauce. Perfect served with creamy mash for a comforting meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pounds oxtails
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 carrots peeled and sliced
- ½ cup onion diced
- 2 tablespoons tomato paste
- ½ cup red wine
- 2 cups beef stock
- 1 head garlic top cut off to expose cloves
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- Salt and pepper to taste
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