Main MealsDad’s oxtailBy TASTE 30 June 2016 Serves 6 Difficulty Easy Prep Time 25 minutes Cooking Time 6 hoursWine/Spirit PairingWoolworths Radford Dale Syrah 2014 Rate this recipe
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Ingredients Method
5 T olive oil
2.5 kg oxtail, cut into 4 cm chunks
sea salt and freshly ground black pepper, to taste
400 g carrots, sliced julienne
400 g celery, sliced julienne
1 T fresh rosemary finely chopped, plus an additional sprig for remembrance
1 T fresh thyme finely chopped, plus an additional sprig for courage
4 dried bay leaves
4 cloves
2 T flour
2 x 400 g whole tomatoes cans
1 cup red wine
1 litre beef stock
Method Ingredients
Preheat the oven 220°C. Place 3 T oil in a roasting tray and heat in the oven. Once the oil is hot, add the oxtail and toss until all the meat is coated. Season to taste.
Return the meat to the oven and cook for a further 20 minutes, or until it’s nicely browned and the fat is golden.
Meanwhile, place the carrots, celery and herbs in a large saucepan with the remaining olive oil and gently simmer for 20 minutes. (You many need to add a few tablespoons of water at some point.)
Remove the oxtail from the oven and set aside. Reduce the oven’s temperature to 170°C. Add the bay leaves, cloves, flour, tomatoes, wine and beef stock to the vegetables. Lastly add the oxtail, all the roasting juices and bring to a boil.
Return to the roasting tray, cover with a lid and cook in the oven for a further 5 hours. If you make this a day or two in advance, no harm comes to it if you put it into the oven at 170°C for another hour or so to heat it up.
BROWSE MORE OXTAIL RECIPES HERE
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Recipe by: TASTE
The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.
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This is Jamie Oliver’s recipe… pretty much!
Load more Please login or register to favourite a recipe.Login/Register Dad’s oxtailBy TASTE Serves 6 Difficulty Easy Prep Time 25 minutes Cooking Time 6 hours
Ingredients
5 T olive oil
2.5 kg oxtail, cut into 4 cm chunks
sea salt and freshly ground black pepper, to taste
400 g carrots, sliced julienne
400 g celery, sliced julienne
1 T fresh rosemary finely chopped, plus an additional sprig for remembrance
1 T fresh thyme finely chopped, plus an additional sprig for courage
4 dried bay leaves
4 cloves
2 T flour
2 x 400 g whole tomatoes cans
1 cup red wine
1 litre beef stock
Method
Preheat the oven 220°C. Place 3 T oil in a roasting tray and heat in the oven. Once the oil is hot, add the oxtail and toss until all the meat is coated. Season to taste.
Return the meat to the oven and cook for a further 20 minutes, or until it’s nicely browned and the fat is golden.
Meanwhile, place the carrots, celery and herbs in a large saucepan with the remaining olive oil and gently simmer for 20 minutes. (You many need to add a few tablespoons of water at some point.)
Remove the oxtail from the oven and set aside. Reduce the oven’s temperature to 170°C. Add the bay leaves, cloves, flour, tomatoes, wine and beef stock to the vegetables. Lastly add the oxtail, all the roasting juices and bring to a boil.
Return to the roasting tray, cover with a lid and cook in the oven for a further 5 hours. If you make this a day or two in advance, no harm comes to it if you put it into the oven at 170°C for another hour or so to heat it up.
Afternoon tea
20 minutes 
Cheese recipes
Afternoon tea
Serves 6 
Difficulty Easy 
Prep Time 25 minutes 
Cooking Time 6 hoursWine/Spirit PairingWoolworths Radford Dale Syrah 2014 Rate this recipe
Please login or register to favourite a recipe.Login/Register Dad’s oxtailBy TASTE
This is Jamie Oliver’s recipe… pretty much!