Fall-off-the-bone Oxtail

I was ecstatic when the team from Biltong@za suggested I use oxtail for my monthly recipe developing. I immediately wanted to make the most tender, fall-off-the-bone-oxtail.

This oxtail recipe is an amazingly, surprisingly easy recipe – even more so when you notice that the actual time you will spend in the kitchen is about 30 minutes, prepping. The real challenge here is the 4 – 5 hours you will have to wait before enjoying this tender, juicy meat .

I decided to go the plain route – garlic, herbs and red wine – succulent pieces of oxtail slow cooked for about 5 hours in this aromatic sauce, served with smashed cauliflower (because, banting) and rainbow carrots. Of course you can serve it with potato mash or rice too if you are not low carb inclined…

This Fall-off-the-bone Oxtail recipe is perfect for a wintery Sunday lunch, where you can work in some quality time with the family while this fragrant stew fills your home with aromas of comfort and all kinds of deliciousness.

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Fall-off-the-bone Oxtail

A fall-off-the-bone oxtail recipe that has the pieces of meat slow cooking in garlic, herbs and red wine served with cauliflower mash and veggies.

Votes: 10
Rating: 4
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Course

Main Dish, sunday lunch

Prep Time

30 min

Cook Time

5 hours

Passive Time

4 hours

Servings

servings MetricUS Imperial

Ingredients

• 15 ml olive oil
• 1,5 kg oxtail
• 3 cloves garlic crushed
• 2 bird eye chili chopped fine
• 1 onion finely chopped
• 4 leeks chopped
• 125 gr bacon diced
• 4 carrots peeled and chopped
• 1 cup beef stock
• 1 can chopped and peeled tomatoes
• 2 cups red wine
• handful fresh rosemary and thyme
• 3 bay leaves
• salt and black pepper to taste
• cauliflower mash to serve

Course Main Dish, sunday lunch Prep Time 30 min Cook Time 5 hours Passive Time 4 hours Servings servings MetricUS Imperial Ingredients 15 ml olive oil 1,5 kg oxtail 3 cloves garlic crushed 2 bird eye chili chopped fine 1 onion finely chopped 4 leeks chopped 125 gr bacon diced 4 carrots peeled and chopped 1 cup beef stock 1 can chopped and peeled tomatoes 2 cups red wine handful fresh rosemary and thyme 3 bay leaves salt and black pepper to taste cauliflower mash to serve

Votes: 10 Rating: 4 You: Rate this recipe!

Instructions

1. First, heat the olive oil in a large iron cast pot or casserole dish. Brown the pieces of meat, and set aside.
2. Add the garlic, chili, onion, leeks, bacon and carrots to the pot, and fry for a few minutes until the onion is translucent.
3. Deglaze the pan by adding the stock, tin of tomatoes and wine.
4. Replace the meat into the liquid, add the herbs, bay leaves and season.
5. Leave to slow cook on low heat for 5 hours, covered, stirring every now and then.
6. After cooking time, you can remove the meat from the liquid and turn up the heat to reduce the juices.
7. Season to taste, serve with mashed cauliflower, rainbow carrots and more red wine.

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