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Rioja-braised oxtail

Name: Rioja-braised oxtail
Yield: Serves 4
Cuisine: British recipes
Ingredients: 2kg oxtail pieces; 4 tbsp plain flour, seasoned with salt and pepper; 4 tbsp olive oil; 2 red onions, finely sliced; 2 celery sticks, finely chopped; 1 carrot, finely chopped; 2 tbsp tomato purée; 375ml (half a bottle) good red Rioja; 300ml beef stock, hot; Good grating of fresh nutmeg; 1 tbsp plain flour; 1 tbsp butter, softened

Published: 28 Feb 10
Updated: 18 Mar 24

Oxtail is a cheap and very tasty cut of meat, which yields the best results when slow-cooked. Here, we’ve cooked them low and slow in Rioja for 2-3 hours until the meat falls off the bone. It’s fantastic.

Tip: Braised meat tastes even better eaten the next day, once the flavours have steeped overnight.

Easy
March 2010

Test kitchen approved

Serves 4
Hands on time 15 minutes plus 3-3½ hours cooking time

Tip: Braised meat tastes even better eaten the next day, once the flavours have steeped overnight.

Nutrition: per serving

Calories: 762kcals
Fat: 43.4g (16.4g saturated)
Protein: 68.7g
Carbohydrates: 14.6g (4g sugar)
Salt: 1.2g

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Ingredients

2kg oxtail pieces
4 tbsp plain flour, seasoned with salt and pepper
4 tbsp olive oil
2 red onions, finely sliced
2 celery sticks, finely chopped
1 carrot, finely chopped
2 tbsp tomato purée
375ml (half a bottle) good red Rioja
300ml beef stock, hot
Good grating of fresh nutmeg
1 tbsp plain flour
1 tbsp butter, softened

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Method

Dust the oxtail in the flour until lightly coated. Heat half the oil in a heavy-based casserole with a tight- fitting lid. Fry the oxtail, in batches, over a medium heat, for 2-3 minutes each side until browned. Drain off and discard the excess fat. Set aside.
Heat the remaining oil in the casserole and gently fry the onion, celery and carrot for 10 minutes until lightly golden.
Stir in the tomato purée, then return the oxtail to the casserole. Pour in the Rioja and stock. Add the nutmeg, season with salt and black pepper, then bring to the boil.

Cover with the lid, reduce the heat to low and simmer for 2½-3 hours until the oxtail is very tender. Take the oxtail out of the pot, set aside and keep warm. Remove the solids from the pot with a slotted spoon, then bring the sauce to a vigorous boil and bubble until reduced by half. Mix the flour and butter in a bowl to make a beurre manié (paste). Gradually whisk a little at a time into the sauce. Bubble for 3-5 minutes until thickened.
Return the oxtail and solids to the pot to warm through. Serve with baked potatoes or creamy mashed potato and seasonal vegetables.

Recipe from March 2010 Issue

Nutrition

Nutrition: per serving

Calories: 762kcals
Fat: 43.4g (16.4g saturated)
Protein: 68.7g
Carbohydrates: 14.6g (4g sugar)
Salt: 1.2g

delicious. tips

To make this recipe in a SLOW COOKER, brown the oxtail as per the recipe and place in a slow cooker. Fry the onions, celery and carrot and add to the oxtail with the remaining ingredients. Season well, cover with the lid and cook for 7-8 hours on the low setting. You can reduce the sauce as in the recipe if you like.