Pic of Slow-cooked oxtail with carrots and potatoes

Slow-cooked oxtail with carrots and potatoes

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Soups & stews

Slow-cooked oxtail with carrots and potatoes

Main Serves 4 3h 30 min
You'll need a knife, fork and spoon to eat this; it gives you a light broth-style sauce with tender chunks of meat and veg. If you prefer it thicker, add a touch more flour after browning the oxtail. You can either cook it slowly on the hob, or put it in the oven on a low heat (150°C/Gas 2) for the same time. It reheats brilliantly – the flavours really come together. Served with some simply braised red Russian kale or Savoy cabbage.


  • 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


Prep time: 15 min
Cooking time: 3h 15 min
  • 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.

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