How to make it

  • The stew can be cooled, covered, and refrigerated for up to 2 days, and gets better as it rests.
  • 1.Preheat the oven to 300°F (150°C). Toss the oxtail in flour that has been mixed with about a tablespoon of salt and pepper, (I also added a bit of chopped thyme), to coat lightly. Heat 2 tbsp of the oil in a large frying pan (or dutch oven) over medium-high heat. In batches, add the oxtail and cook, turning occasionally, about 5 minutes, until browned. Transfer to a large plate.
  • 2.Drizzle the honey over the oxtail. Sprinkle with the thyme and rosemary, and season with more salt and pepper.
  • 3.Heat the remaining oil in the frying pan (or dutch oven). Add the vegetables, garlic, and chiles and cook for 6 minutes, until softened. Place the oxtails on top of the vegetables and add the wine. Cover and bake for 2–3 hours, until the oxtail is very tender.
  • 4.After you take it out of the oven you may have a bit of fat on top of the sauce, with a spoon skim the fat from the surface of the sauce.
  • Serve over cheesy polenta. (recipe is posted.)

Reviews & Comments 6

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes