Prep 35 mins
Cook 3 hrs 8 mins
This is superb.
- 3 oxtails
- 3 carrots
- 3 medium onions
- 3 stalks celery
- 1⁄4 cup olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 6 tablespoons plum jam
- 3 tablespoons brown sugar
- 2 cups beef stock
- 2 cups red wine
- salt & pepper
- Trim fat from the ox tails and cut into sections between the joints.
- Peel the carrots and onions, trim the celery and cut into even-sized pieces about. Heat the oil and butter in a frying pan and brown the oxtail well on all sides.
- Transfer the meat to a large casserole. Add the vegetables to the pan and toss regularly until they are well browned.
- Add the flour and cook for 2 - 3 minutes until flour begins to brown lightly.
- Add the plum jam, vinegar, sugar, beef stock, red wine and bouquet garni and stir well to make a smooth mixture. Bring to the boil and then pour over the oxtail.
- Cover and cook at 150 C for 3 hours until the meat is very tender and falling off the bone. Taste the sauce and season with salt and pepper if needed.
- (Don't forget to remove the bouquet garni.) If possible, leave the casserole to stand overnight to allow the fat to rise and set. Skim off fat and re-heat. Serve with creamy mashed potatoes with chopped parsley.
- NOTE:-If the sauce needs to be thicker mix an extra tablespoon of flour with 2 tablespoons butter and stir into the casserole bit by bit 5 minutes before serving.
- Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
I made this in slow cooker, crock pot. Just put all in crock pot leaving out butter & using cornflour instead of flour, Only used 2 oxtails and less stock. Cooked it all day on low then skimed off fat. Boy did we love it. X Kiwi.
AMAZING! I threw oxtails, onions, olive oil, apricot jelly, brown sugar, beef stock, and wine into the crock pot and let it sit on high for 6 hours.
What with the wine/vinegar, jelly and sugar, this recipe is reminiscent of German sauerbraten. I did make a number of changes but nothing that would have substantially changed the outcome. This flavor does not appeal to us. The recipe itself is straightforward, except for the omission of the vinegar among the ingredients, and the recipe does work. There's no accounting for taste, I guess.