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Overhead shot of braised oxtails in a rich glossy sauce, scattered with fresh parsley.
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Braised Oxtails

Fall-apart tender braised oxtails, kid-friendly and freezer-ready, for about £5 a serving. One pot, big flavour, better the next day.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dinner, mains, MAINS/SIDE
Servings: 5
Calories: 279kcal
Author: Mimi Harrison

Ingredients

  • 1.8 kg oxtails
  • 4 tbsp plain flour
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 4 anchovy fillets
  • 3 tbsp tomato puree
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 600 ml beef stock
  • 400 ml red wine
  • 1 tbsp soy sauce or Worcestershire sauce
  • fresh parsley, torn, to serve

Cupboard Essentials

  • neutral oil, for searing
  • salt and pepper, to taste

Instructions

  • Preheat oven to 150C fan. Pat oxtails dry, season with salt and pepper, then toss in the flour to coat.
  • Heat a little oil in the cast iron over medium-high and sear the oxtails in batches until deeply browned, then set aside.
  • Lower the heat and soften the onion for 5 minutes, then add the garlic and anchovies, stirring until the anchovies melt down.
  • Stir in the tomato puree, cayenne and smoked paprika for 1 minute, then pour in the red wine. Cook for a couple of minutes, then add the beef stock and soy or Worcestershire, scraping up the browned bits.
  • Return the oxtails and juices, bring to a gentle simmer and cover with the lid.
  • Braise in the oven for 4-5 hours until fall-apart tender, checking at 2 hours and adding a splash of stock if it looks dry.
  • Skim excess fat, adjust the seasoning, and scatter with torn parsley to serve. See notes for how to reduce the fat in the sauce for the best flavour.

Notes

  • Skim the fat properly. Oxtail renders a lot of fat into the braising liquid. Strain the sauce into a container and chill it, fridge overnight or freezer for a quicker set, then lift the solidified fat straight off before reheating for a cleaner, more concentrated sauce.
  •  Make it the day before if you can. The flavour deepens overnight and the fat sets solid on top, so you get a richer gravy for barely any extra effort.
  • Don't rush the braise. The full 4 to 5 hours low and slow is what turns the collagen silky. If it's still chewy at the bone, give it another 30 minutes rather than cranking up the heat.
  • If you have time, season the oxtail heavily with salt to draw out the moisture in the fridge for around half an hour. Then pat them dry and follow the steps of the recipe.

Nutrition

Calories: 279kcal | Carbohydrates: 20g | Protein: 13g | Fat: 7g