Ingredients

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.)

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