- March 2010
- Serves 4
- 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.
- 43.4g (16.4g saturated)
- 14.6g (4g sugar)
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.
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