Page title and description

Soups & stews
Slow-cooked oxtail with carrots and potatoes
Ingredients
- oil for frying, e.g. vegetable or sunflower
- 2 onions, finely sliced
- 500g oxtail pieces
- 2 garlic cloves, crushed or finely chopped
- 1 tbsp plain flour
- 150ml red wine
- 500ml beef stock
- 2 sprigs fresh thyme
- 300g carrots (about 3 large), peeled and roughly chopped
- 500g potatoes, peeled and roughly chopped
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
3h
15 min
PT3H15M
-
Step 1
In a large, heavy-based casserole dish, heat 2 tablespoons of oil. Fry the onions gently for 10 minutes. Remove with a slotted spoon and keep to one side. -
Step 2
Increase the heat, add the oxtail and fry on all sides until well browned. -
Step 3
Put the onions back in the pan with the garlic and fry for a minute more. Add the flour, toss to coat the oxtail. Fry for a couple of minutes. -
Step 4
Add the wine, bring to the boil and cook for 3-4 minutes. Add the stock and thyme and season. Increase the heat until boiling. -
Step 5
Reduce the heat to a bare simmer, and cook for at 3-4 hours until the meat is very tender. Add the carrots and potatoes after 2 hours of cooking. Check the seasoning before serving.