Rioja-braised oxtail

Rioja-braised oxtail
  • Serves icon Serves 4
  • Time icon Hands on time 15 minutes plus 3-3½ hours cooking time

Oxtail  is a cheap and very tasty cut of meat, which yields the best results when slow-cooked. Here, we’ve cooked them low and slow in Rioja for 2-3 hours until the meat falls off the bone. It’s fantastic.

Tip: Braised meat tastes even better eaten the next day, once the flavours have steeped overnight.

Nutrition: per serving

Calories
762kcals
Fat
43.4g (16.4g saturated)
Protein
68.7g
Carbohydrates
14.6g (4g sugar)
Salt
1.2g
Calories
762kcals
Fat
43.4g (16.4g saturated)
Protein
68.7g
Carbohydrates
14.6g (4g sugar)
Salt
1.2g

Ingredients

  • 2kg oxtail pieces
  • 4 tbsp plain flour, seasoned with salt and pepper
  • 4 tbsp olive oil
  • 2 red onions, finely sliced
  • 2 celery sticks, finely chopped
  • 1 carrot, finely chopped
  • 2 tbsp tomato purée
  • 375ml (half a bottle) good red Rioja
  • 300ml beef stock, hot
  • Good grating of fresh nutmeg
  • 1 tbsp plain flour
  • 1 tbsp butter, softened

Method

  1. Dust the oxtail in the flour until lightly coated. Heat half the oil in a heavy-based casserole with a tight- fitting lid. Fry the oxtail, in batches, over a medium heat, for 2-3 minutes each side until browned. Drain off and discard the excess fat. Set aside.
  2. Heat the remaining oil in the casserole and gently fry the onion, celery and carrot for 10 minutes until lightly golden.
  3. Stir in the tomato purée, then return the oxtail to the casserole. Pour in the Rioja and stock. Add the nutmeg, season with salt and black pepper, then bring to the boil.
  4. Cover with the lid, reduce the heat to low and simmer for 2½-3 hours until the oxtail is very tender. Take the oxtail out of the pot, set aside and keep warm. Remove the solids from the pot with a slotted spoon, then bring the sauce to a vigorous boil and bubble until reduced by half. Mix the flour and butter in a bowl to make a beurre manié (paste). Gradually whisk a little at a time into the sauce. Bubble for 3-5 minutes until thickened.
  5. Return the oxtail and solids to the pot to warm through. Serve with baked potatoes or creamy mashed potato and seasonal vegetables.

delicious. tips

  1. To make this recipe in a SLOW COOKER, brown the oxtail as per the recipe and place in a slow cooker. Fry the onions, celery and carrot and add to the oxtail with the remaining ingredients. Season well, cover with the lid and cook for 7-8 hours on the low setting. You can reduce the sauce as in the recipe if you like.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Rich oxtail stew

Alan Rosenthal’s rich oxtail stew uses beer as well as...

Save recipe icon Save recipe icon Save recipe

Slow cook recipes

Oxtail braised in Guinness

Oxtail is slow-cooked in Guinness and good-quality beef stock until...

Save recipe icon Save recipe icon Save recipe

Nachos with oxtail chilli

The rich, slow-cooked oxtail in this recipe gives the chilli...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.