How to make it

  • Coat oxtail with seasoned flour and brown in batches in a fry pan with butter and olive oil.
  • Transfer to a large casserole, preferably cast iron.
  • Saute onion and carrot in fry pan until tender, pour over brandy and wine and boil for a minute.
  • Pour into casserole, add herbs, garlic and liquid. Cover with baking paper and place on lid, cook in oven for 2 1/2 hours.
  • Pour liquid off into a jug and scoop off fat as it rises to the surface. Pour sauce back over meat and continue to cook for another 45 minutes or until beef is falling off the bone.
  • Heat a little olive oil in a frypan and sauté mushrooms for several minutes, add to oxtail and serve.

Reviews & Comments 6

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    " It was excellent "
    tinadc ate it and said...
    Oh wow, my mom made oxtail last night and it was nice but I wish it was your recipe.....*****high 5
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  • kochhexe 11 years ago
    well, i wanted to 'publish' my oxtail recipe - i can forget it - very similar to this one. only i use some chopped celery stalks and some other spices as well as chunky tomatoes and tomato puree and i also drink the wine while cooking it :-)and use beef fond instead of chicken. hm, maybe not to much alike, after all. sound great.
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  • mystic_river1 11 years ago
    You are very welcome bear..buffalo is good and we do get buffalo meat here and I will have to ask 'bout the tail..he gets me just about everything. He never carried ox tail til I asked him too! Anyhow glad you liked the recipe, my friend, Joymarie
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  • grizzlybear 11 years ago
    Hay waht a great recipe I do buffalo tail but get somewhat the same effect....thanks for the post
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  • mystic_river1 11 years ago
    TY not many people do but I love 'em too!
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  • mellian 11 years ago
    I LOVE oxtails! Thank you so much for posting this!!!

    Oxtails are from my childhood as well. Can't find them too much anymore.

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