Rich Oxtail Casserole

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Lea Paykel
Serves 6


  • 2 kg oxtail, chopped into pieces
  • 1/4 cup flour
  • salt and freshly ground black pepper
  • 3 tbsp oil
  • 3 onions, finely sliced
  • 3 medium carrots, chopped
  • 3 celery stalks, sliced
  • 2 leeks, white part only, finely chopped
  • 5 cloves garlic, crushed
  • 2 cups red wine
  • 2 tablespoons tomato paste
  • 3 cups beef stock (approximately)
  • 2cm wide strip of orange peel, without pith
  • large bunch of herbs – bay leaves, thyme, parsley, tied wtih string



Preheat oven to 150 C. Coat meat in flour seasoned with salt and freshly ground black pepper. Heat a little oil in a frying pan and brown pieces in batches, set aside. Heat extra oil in pan and gently cook onion, carrot, celery, leeks and garlic for 10 minuts. Increase heat and add red wine allowing it to bubble and reduce by half. Place meat in a large casserole and pour over red wine and vegetables. Add tomato paste abd cover with beef stock. Add herbs and orange peel. Cover and place in oven, cook for 3 hours. Remove herbs and orange peel. Remove meat and keep warm, reduce sauce until thickened. Check flavours and return meat to sauce. Serve with mash and steamed greens.


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