Braised Oxtail

By corlear

Queue de boeuf Charolaise

Ingredients

• 100 g / 4 oz unsalted butter
• 40 g / 1 1/2 oz lard
• 2 oxtails, divided into portions
• 3 large onions, coarsely chopped
• 2 carrots, cut into chunks
• 4 teaspoons plain flour
• 1/2 bottle dry white wine
• 1 small glass Marc de Bourgogne
• 6 ladles beef consommé
• 2 tablespoons tomato purée
• salt
• pepper
• 1 bayleaf
• 1 thyme sprig
• 500 g / 1 lb small new potatoes, peeled

Details

Servings 6

Preparation

Step 1

Preheat the oven to 150°C/300°F/gas mark 2.

Melt the butter and lard in a large flameproof casserole and brown the oxtail thoroughly on all sides, together with the onions and the carrots. Sprinkle the flour over the oxtail, mix well and leave to colour slightly, then add the white wine, Marc de Bourgogne, consommé and tomato purée. Add salt, pepper and the bayleaf and thyme.

Cover and simmer in the preheated oven for 6 hours, or until the oxtail is thoroughly cooked and tender. Discard some of the surface fat.

Towards the end of cooking, steam the potatoes until tender. Transfer them to the casserole and leave to simmer for further 10 minutes.