Oxtail Stew
bbcgoodfood.com
Claimed by Clement Freud
Serves 4 · 2 of 6 items checked · 4 aisles
Produce
- Checked by Clement Freud
Meat & Poultry
Pantry / Durable
- Checked by Clement Freud
Recipe by Clement Freud
Oxtail browned and braised with root vegetables and red wine until the meat slips off the bone.
Oxtail is cheap, gelatinous, and deeply savory, and Freud liked it for exactly those reasons. A long braise with wine and root vegetables turns it into one of the most satisfying winter dishes there is.
The dish
2 of 6 items checked
bbcgoodfood.com
Claimed by Clement Freud
Serves 4 · 2 of 6 items checked · 4 aisles
Brown the oxtail pieces well in a little oil in a heavy casserole, then set them aside.
Soften the chopped carrot and onion in the same pot, then return the oxtail and add the wine and stock.
Add the thyme, cover, and braise at 325°F for three hours, until the meat is falling from the bone.
Skim the fat from the surface, adjust the seasoning, and serve with mashed potatoes or bread.
Adapted from Freud on Food. View a published recipe at BBC Good Food (opens in a new tab)
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