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Bone-in segments of tail, prized for the gelatine they release over a long, low cook. Deeply savoury and rich, and the classic choice for a proper oxtail stew or a silky ragù.
How to cook
Season the oxtail with salt and pepper, dust with flour and brown it until golden. Lift it out.
In the same pan, soften diced shallot, celery and carrot, then add garlic, thyme, rosemary and tomato paste and cook out.
Add white wine and let it bubble away, then add stock and reduce by half.
Return the oxtail with a little water and a bouquet garni. Cover and cook on a low heat for about 2½ hours, until tender.
Lift out the oxtail, strain the liquid, reduce it and season with lemon juice. Glaze the oxtail in it and serve with mash and a sharp parsley, lemon and shallot dressing.
Bone-in segments of tail, prized for the gelatine they release over a long, low cook. Deeply savoury and rich, and the classic choice for a proper oxtail stew or a silky ragù.
How to cook
Season the oxtail with salt and pepper, dust with flour and brown it until golden. Lift it out.
In the same pan, soften diced shallot, celery and carrot, then add garlic, thyme, rosemary and tomato paste and cook out.
Add white wine and let it bubble away, then add stock and reduce by half.
Return the oxtail with a little water and a bouquet garni. Cover and cook on a low heat for about 2½ hours, until tender.
Lift out the oxtail, strain the liquid, reduce it and season with lemon juice. Glaze the oxtail in it and serve with mash and a sharp parsley, lemon and shallot dressing.