Slow Braised Oxtail

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Slow Braised Oxtail

This is once again a bit of a bulk cooking dish for me. I feed 5 adults plus my twins with this amount and I usually have left overs. I love LOTS of sauce with oxtail so the rice almost drowns in it so I always make sure I add stock when it starts looking a bit dry. I don’t add too much to it, just the basic flavourings and then one or two secret ingredients, which off course I’m sharing with you!

Slow Braised Oxtail

Serves 6-8

2kg Oxtail
4 Large carrots, peeled and finely chopped
2 large onions, finely chopped
5 stalks Celery, finely chopped
5 Garlic cloves, finely chopped
2 Large Tomatoes, Chopped
1 packet Chilli Beef & Vegetable Soup Powder (Brown onion or Cream of Mushroom will also work), mixed with 1l water
3tbsn Bovril
1 glass Red Wine (I used Merlot)
3 Bay Leaves
2 tbsn Mascarpone Cheese
Salt and Black pepper to taste

  • In a large, heavy based pot, brown the Oxtail in batches.
  • Remove and set aside, add some more oil to the pot and fry the onions, celery and carrots until golden and just starting to soften.
  • Add the garlic and sauté for another minute.
  • Add the red wine and allow to reduce slightly.
  • Add the tomatoes and the Oxtail back to the pot.
  • Mix the Bovril with the Soup powder & water and add to the meat. Add the Bay leaves and allow to come to the boil.
  • Reduce the heat and simmer gently for 3-4 hours (when I see the Oxtail gets a bit dry, I just add more water to it, you can also add beef/chicken stock, but it shouldn’t really be necessary)
  • When the meat is soft, add the Mascarpone and stir through. Season to taste.
  • Serve with cooked Rice.
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Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
Showing 2 comments
  • Rose

    The “in Laws” are coming for lunch and I would like make this but the Bovril is as issue. Personally I LOVE Bovril, having grown up with it smeared all over toast with loads of margarine. But the boyfriends family are majorly against bovril. Could I use beef stock as a substitute or does the BOvril create the amazingness in this recipe?

    • Ally_R

      Rose, You could use beef stock. I just use bovril with water when I don’t have beef stock. When used that way, you don’t taste that it’s bovril AT ALL! But Beef stock is perfect too. :)

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