Braised Oxtail

Braised Oxtail

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  • Prep Time


  • Total Time


  • Servings



  • 1.25

    kg oxtail, jointed

  • 40

    g dripping

  • 2

    onions, chopped

  • 2

    large carrots, peeled and sliced

  • ½

    head of celery

  • 2

    rashers of bacon

  • 25

    g plain flour

  • bay leaf

  • large sprig of parsley

  • 900

    ml water

  • 2

    beef stock cubes

  • salt and pepper


Trim nay excess fat off the oxtail. Heat the dripping and fry until brown. Lift out with a slotted spoon and place in the slow cooker. Add all the vegetables and the bacon, cut in small pieces, to the pan and fry for 5 minutes. Stir in the flour and cook for 1 minute. add the remaining ingredients crumbling the stock cubes. Bring to the boil and pour over the oxtail. Cover and cook on high for 1 hour and then turn to low and cook for a further 8 hours. Turn the sauce into a saucepan and boil rapidly to reduce to about 2 cups. Add a little gravy powder if needed.


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