Oxtail

Method

1. 1

   Clean and trim the oxtail Rinse each piece under cold running water, checking for any hair, bone chips, or grit. Using a sharp knife, trim away excessive exterior fat – keep the marbling and some fat for flavour, but remove thick outer deposits. Pat every piece completely dry with paper towel. This is critical: wet meat steams rather than sears.

2. 2

   Dredge in seasoned flour Combine the flour, salt, and pepper in a wide bowl or tray. Roll each oxtail piece in the seasoned flour, pressing lightly so it adheres. Shake off any excess — you want a light, even coat, not a thick crust

3. 3

   Brown the oxtail Heat the olive oil in a large cast iron casserole or heavy-based pan over high heat until shimmering and very hot. Brown the oxtail in batches – do not crowd the pot. You are looking for a deep, dark mahogany crust on all sides, not just golden. Allow approximately 3–4 minutes per side. Do not rush this – the colour is where the flavour lives. Remove and set aside. Do NOT discard the sticky fond on the bottom of the pot.

4. 4

   Sweat the vegetables Reduce heat to medium-low in the same pot. Add the onion, celery, carrots, and bay leaves. Cook slowly, stirring occasionally, until the vegetables are fully softened and translucent – sweated, not caramelised. This takes about 15–20 minutes. When nearly done, add the garlic and cook a further 2 minutes until fragrant.

5. 5

   Transfer and build the braise Transfer the sweated vegetables into your slow cooker. Add the browned oxtail on top. Pour in the red wine, beef stock, chicken stock, and tomato paste. Add the anchovy paste if using. Tie the thyme and rosemary into a bouquet garni with kitchen string and nestle it in. Season generously with salt and pepper. Stir to combine – the liquid should come roughly two-thirds up the sides of the meat. Top up with a little extra stock or water if needed. OR Build the braise Preheat your oven to 170°C (fan 150°C / Gas 3). Add the browned oxtail back into the casserole pot with the sweated veg. Pour in the red wine, beef stock, chicken stock, and tomato paste. Add the anchovy paste if using. Tie the thyme and rosemary into a bouquet garni and add to the pot. Season generously with salt and pepper. Stir well and bring to the boil on the stovetop. Oven cook Once boiling, put the lid on and place in the oven for 5 hours. Check every hour and add a splash of stock or water if it looks dry. The meat should be falling away from the bone when done

6. 6

   OPTIONAL: Cool and refrigerate overnight Once cooked, allow the pot to cool on the countertop until it reaches room temperature. Do not put hot food directly into the fridge. Then place in the fridge overnight. The fat will rise and solidify on the surface, making it easy to remove. The flavours also deepen significantly overnight. This step is optional but the result is noticeably cleaner and richer. Skim the fat and separate everything The next day, scoop off the solidified fat from the surface. Reserve approximately 2 tablespoons for your roux and discard the rest (or save it for roasting potatoes or future gravies – it is excellent). Carefully remove the oxtail pieces and vegetables and set aside. Drain all the braising liquid through a sieve into a large pouring jug.

7. 7

   The Roux & Gravy Make the roux In a separate saucepan, melt the 2 tablespoons of reserved oxtail fat over medium heat. Add the plain flour and oxtail soup powder, stirring constantly to form a paste – exactly like the start of a béchamel sauce. Cook the paste for 1–2 minutes to remove the raw flour taste. Then gradually ladle in the braising liquid from the jug, stirring continuously, until you have a smooth, glossy gravy at your desired consistency. Taste and adjust seasoning with salt and pepper.

8. 8

   Bring it all together Add the reserved oxtail pieces and vegetables back into the gravy. Gently warm through over low heat. Remove and discard the bouquet garni. Serve with creamy mashed potato, soft polenta, or crusty bread to mop up the gravy.