Oxtail Casserole

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  • 6 ox tails, in pieces and fat trimmed off
  • salt and freshly ground black pepper
  • flour
  • butter
  • olive oil
  • 1/2 cup brandy
  • 1 large onion, chopped
  • 3 carrots, peeled and chopped
  • 1/2 bottle dry red wine
  • 1 bay leaf
  • 1 sprig thyme
  • 1 tablespoon chopped parsley
  • 6 cloves garlic, peeled and sliced
  • 2 cups chicken stock
  • 2 cups tomato juice
  • 1 cup button mushrooms



Coat oxtail with seasoned flour and brown in batches in a fry pan with butter and olive oil. Transfer to a large casserole, preferably cast iron. Saute onion and carrot in fry pan until tender, pour over brandy and wine and boil for a minute. Pour into casserole, add herbs, garlic and liquid. Cover with baking paper and place on lid, cook in oven for 2 1/2 hours. Pour liquid off into a jug and scoop off fat as it rises to the surface. Pour sauce back over meat and continue to cook for another 45 minutes or until beef is falling off the bone. Heat a little olive oil in a frypan and saut

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