Oxtail Casserole Recipe


  • Serves 4

You’ll need:

  • 3 oxtails, mine weighted in at 2.2kg for all three
  • seasoned flour
  • 3 Tbs extra virgin olive oil
  • 3 medium onions – finely chopped
  • 3 bay leaves
  • 3 stalks celery – finely chopped
  • 3 carrots – finely chopped
  • 3 fat cloves garlic – crushed with some sea salt
  • 250ml red wine – as good as possible
  • 250ml tomato juice
  • 1 tsp dried thyme
  • grated nutmeg – good amount up to ½ tsp
  • sea salt and freshly milled black pepper
  • fresh parsley chopped for sprinkling on top just before serving.


Set the oven on 180C. Dry the oxtails with kitchen paper and season well with sea salt and freshly milled black pepper. Sprinkle with seasoned flour and shake off any excess. In a heavy bottomed ovenproof casserole heat the olive oil over medium to high heat. In it brown the oxtail pieces a few at a time not crowding the casserole. Remove and drain on kitchen paper. When the oxtail is done, add more oil if necessary and in it stir fry the onions until they start colouring up. Add the bay leaves, celery, carrot and garlic and stir fry to colour the onions a bit further. Return the oxtail to the pot and add the remaining ingredients and mix them well. Season the casserole, cover and place in the oven for an hour. Remove and stir well and return to the oven for a further hour. Remove the oxtail pieces from the casserole and over a high heat reduce the sauce by about a third. Taste and reseason if required. Return the oxtail, heat through and serve sprinkled with some chopped parsley.

Recipe thanks to Basheda Silk


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