-
Join the MyBroadband community
South Africa’s biggest forum. Discuss, discover, and connect with thousands of members.
-
Question of the Day: Will you be subscribing to the new Disney+ R49 streaming package?
Hearty Oxtail Recipe?
- Thread starter ponder
- Start date
blunomore
Honorary Master
I do not eat oxtail or much of any other red meat, but we once had dinner at Piatto Mediterranean Kitchen and our dinner companion had oxtail served in a potjie. It looked to die for and if I can ever find that recipe, I would eat it too !!
Oxtail Ragout
Serves 4:
Prep time: 30 minutes
Cooking time: approx 5 hours, 15 min, over 2 days
Oven temp: 150°C
1 oxtail, jointed
30ml flour
30ml butter
45ml olive oil
125g bacon, sliced (optional)
2 onions, halved and stuck with 12 cloves, sprigs of marjoram, thyme and rosemary
2 cloves garlic, crushed
340g carrots, sliced
150ml red wine
500ml beef stock
25ml sugar
15ml tomato paste
Juice of 1 lemon
4 stalks celery, sliced
4 leeks, sliced
4 slices white bread (optional)
20ml butter, melted
Handful of fresh parsley, chopped
Put the oxtail pieces into a large saucepan of water and bring to the boil. Skim off any scum. Drain and dry the meat with a cloth. Put the flour into a plastic bag with salt and freshly ground black pepper. Add the oxtail and shake to coat evenly.
Heat the butter and oil in a heavy-based saucepan and add the bacon, cooking it until golden. Remove from the saucepan and set aside.
Add the oxtail pieces to the pan and brown them thoroughly. Return the bacon to the pan, and add the onions, herbs, garlic and four of the carrots, and brown for 2 minutes. Add the wine, stock, seasoning and sugar, to taste. Bring to the boil, then reduce the heat and simmer gently for two hours (half an hour in a pressure cooker).
Transfer the pieces of oxtail to a casserole dish and cover. Allow the stock to cool. Once cold, remove the fat, which will have risen to the surface.
Add the tomato puree and lemon juice to the stock. Bring to the boil, then pour over the oxtail. Cover and cook in a preheated oven for 3 hours. Forty-five minutes before serving, add the remaining carrots, celery and leeks.
While the oxtail is cooking, remove the crusts from the bread, halve the slices and brush with melted butter. Bake in the same oven for 15 minutes or until crisp and use as a garnish. Sprinkle parsley over the oxtail and serve hot. If the sauce is too thin, remove the meat and simmer the stock to reduce it.
Serves 4:
Prep time: 30 minutes
Cooking time: approx 5 hours, 15 min, over 2 days
Oven temp: 150°C
1 oxtail, jointed
30ml flour
30ml butter
45ml olive oil
125g bacon, sliced (optional)
2 onions, halved and stuck with 12 cloves, sprigs of marjoram, thyme and rosemary
2 cloves garlic, crushed
340g carrots, sliced
150ml red wine
500ml beef stock
25ml sugar
15ml tomato paste
Juice of 1 lemon
4 stalks celery, sliced
4 leeks, sliced
4 slices white bread (optional)
20ml butter, melted
Handful of fresh parsley, chopped
Put the oxtail pieces into a large saucepan of water and bring to the boil. Skim off any scum. Drain and dry the meat with a cloth. Put the flour into a plastic bag with salt and freshly ground black pepper. Add the oxtail and shake to coat evenly.
Heat the butter and oil in a heavy-based saucepan and add the bacon, cooking it until golden. Remove from the saucepan and set aside.
Add the oxtail pieces to the pan and brown them thoroughly. Return the bacon to the pan, and add the onions, herbs, garlic and four of the carrots, and brown for 2 minutes. Add the wine, stock, seasoning and sugar, to taste. Bring to the boil, then reduce the heat and simmer gently for two hours (half an hour in a pressure cooker).
Transfer the pieces of oxtail to a casserole dish and cover. Allow the stock to cool. Once cold, remove the fat, which will have risen to the surface.
Add the tomato puree and lemon juice to the stock. Bring to the boil, then pour over the oxtail. Cover and cook in a preheated oven for 3 hours. Forty-five minutes before serving, add the remaining carrots, celery and leeks.
While the oxtail is cooking, remove the crusts from the bread, halve the slices and brush with melted butter. Bake in the same oven for 15 minutes or until crisp and use as a garnish. Sprinkle parsley over the oxtail and serve hot. If the sauce is too thin, remove the meat and simmer the stock to reduce it.
P
Picard
Guest
I'm hungry.
@ Drake2007, will try yours next time, would like to eat it tonight 
I usually just get a bit of bacon fat off-cuts from the butcher which I fry in the oil and then add the oxtail, flavour is in the fat after all. Have used bacon before though. Your recipe is not to different from what I usually do 
@blunomore, I usually do oxtail in a potjie but I'm to lazy to start a fire today so gonna try it in the oven. First time I did a potjie at a cookoff I won the the trophy, the other okes were miffed
@Picard, same here, why you think I'm asking for recipes
I usually just get a bit of bacon fat off-cuts from the butcher which I fry in the oil and then add the oxtail, flavour is in the fat after all. Have used bacon before though. Your recipe is not to different from what I usually do @blunomore, I usually do oxtail in a potjie but I'm to lazy to start a fire today so gonna try it in the oven. First time I did a potjie at a cookoff I won the the trophy, the other okes were miffed
@Picard, same here, why you think I'm asking for recipes
Last edited:
SlinkyMike
Honorary Master
- Joined
- Jan 23, 2006
- Messages
- 10,402
- Reaction score
- 5,731
Don't have a recipe per se but I usually get a good 2kg of oxtail (its a mission to do it right so make a good amount.)
The only tips I have are:
- take some flour put it in a ziploc, season to taste then bung the raw oxtail in there to and muddle it about to coat the pieces of meat.
- brown it (good n hot) for slightly longer than you think you should (you'll see the flour/spices go almost crispy)
- make a stock the way you usually do there are several methods and use veggies of choice - celery is traditional and butter beans are awesome
- I use a cast iron cocotte so once the meat is browned that goes (lid on) into the oven at around 80 deg celcius pretty much overnight. I switch the oven off in the morning and do not open it then bugger off to work.
- By the end of the day the flavours have steeped properly and the whole thing has rested nicely, you can het it in the stove top slowly or even *gasp* nuke it at this stage but that ust seems wrong after you have been cooking for 24 hours
That's pretty much my recipe - I only do one per winter really... cannot imagine what you'd want to do this for in the current heat!?!??
The only tips I have are:
- take some flour put it in a ziploc, season to taste then bung the raw oxtail in there to and muddle it about to coat the pieces of meat.
- brown it (good n hot) for slightly longer than you think you should (you'll see the flour/spices go almost crispy)
- make a stock the way you usually do there are several methods and use veggies of choice - celery is traditional and butter beans are awesome
- I use a cast iron cocotte so once the meat is browned that goes (lid on) into the oven at around 80 deg celcius pretty much overnight. I switch the oven off in the morning and do not open it then bugger off to work.
- By the end of the day the flavours have steeped properly and the whole thing has rested nicely, you can het it in the stove top slowly or even *gasp* nuke it at this stage but that ust seems wrong after you have been cooking for 24 hours
That's pretty much my recipe - I only do one per winter really... cannot imagine what you'd want to do this for in the current heat!?!??
Mephisto_Helix
Resident Postwhore
which planet you living on that oxtail is cheap ...... pfffft.
Mephisto_Helix
Resident Postwhore
stick all that into the 4 onion halves 
Mephisto_Helix
Resident Postwhore
bru we need to inform each other of our respective butchers then coz my bacon is uber cheap and the oxtail uber expensive
Oxtail is one of the most expensive cuts....
And bacon is mostly fat. If you like your bacon crispy like me a 250g packet fries down to about 90g. I actually weighed it the one day.
Anyway, it's not about the price, it's all about good food. It's not like you eat oxtail every day either, once every two months or so.
Your buying the wrong bacon then mate
Buy the slim bacon.Ps Oxtail is also a lot of fat
+ a lot of bone....
SlinkyMike
Honorary Master
- Joined
- Jan 23, 2006
- Messages
- 10,402
- Reaction score
- 5,731
Oxtail is not hard to come by by any means - it's often right there amongst the other meats in PnP.
Otherwise just ask the butcher for some - you'd be amazed at what you go home with after striking up a conversation with your butcher
Otherwise just ask the butcher for some - you'd be amazed at what you go home with after striking up a conversation with your butcher