📝 About This Recipe
A cornerstone of traditional British comfort food, this slow-braised oxtail is the epitome of patience rewarded. The tough, gelatinous cuts of beef are transformed over several hours into succulent, melt-in-the-mouth morsels bathed in a deeply savory, silk-like gravy. Infused with root vegetables, dark ale, and aromatic herbs, this dish celebrates the rustic elegance of Victorian-era farmhouse cooking.
🥗 Ingredients
The Meat
- 1.5 kg Oxtail (cut into thick chunks by your butcher)
- 3 tablespoons Plain Flour (seasoned generously with salt and black pepper)
- 2 tablespoons Beef Dripping or Vegetable Oil (for searing)
The Aromatics & Vegetables
- 150 g Smoked Streaky Bacon (chopped into lardons)
- 2 Large Onions (roughly chopped)
- 3 Carrots (peeled and cut into thick chunks)
- 2 Celery Stalks (sliced into 1cm half-moons)
- 4 Garlic Cloves (smashed and minced)
- 1 tablespoon Tomato Purée (heaped)
The Braising Liquid & Herbs
- 330 ml Dark British Ale (such as a Stout or Porter)
- 250 ml Robust Red Wine (like a Malbec or Cabernet Sauvignon)
- 600 ml Beef Stock (high quality, hot)
- 3 Bay Leaves (fresh or dried)
- 4 sprigs Fresh Thyme (tied with kitchen string)
- 1 tablespoon Worcestershire Sauce (for that essential British umami)
👨🍳 Instructions
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1
Preheat your oven to 150°C (300°F/Gas Mark 2). Slow and steady is the secret to breaking down the collagen in the oxtail.
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2
Toss the oxtail pieces in the seasoned flour until evenly coated, shaking off any excess. This flour will help thicken the sauce later.
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3
In a large, heavy-based ovenproof casserole dish or Dutch oven, heat the beef dripping over a medium-high heat until shimmering.
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4
Sear the oxtail in batches. Do not crowd the pan; you want a deep, dark brown crust on all sides. Remove the meat and set aside on a plate.
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5
In the same pot, add the bacon lardons and fry for 3-4 minutes until the fat has rendered and they are beginning to crisp.
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6
Add the onions, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and starting to caramelize at the edges.
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7
Stir in the garlic and tomato purée. Cook for a further 2 minutes, allowing the purée to darken slightly to remove the raw metallic taste.
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8
Pour in the ale and red wine. Use a wooden spoon to scrape all the 'fond' (the delicious brown bits) off the bottom of the pot.
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9
Return the oxtail and any accumulated juices to the pot. Pour over the hot beef stock and Worcestershire sauce until the meat is almost submerged.
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10
Nestle the bay leaves and thyme sprigs into the liquid. Bring the pot to a gentle simmer on the stovetop.
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11
Cover with a tight-fitting lid and transfer to the preheated oven. Bake for 3.5 to 4 hours, checking every hour to ensure the liquid hasn't reduced too much.
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12
The dish is ready when the meat is literally falling away from the bone with no resistance. Carefully remove the meat and vegetables to a warm platter.
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13
If the sauce is too thin, simmer it on the stove for 5-10 minutes to reduce. Skim off any excess fat from the surface before pouring the glossy gravy back over the meat.
💡 Chef's Tips
For the best flavor, make this a day in advance; the flavors develop beautifully overnight and it's easier to remove the solidified fat. Don't rush the searing process; that deep brown crust is where the complex 'umami' flavor of the gravy comes from. If you don't have ale, you can substitute with extra beef stock and a tablespoon of balsamic vinegar for depth. Always use a heavy-bottomed pot like cast iron to ensure even heat distribution and prevent scorching during the long cook. If the sauce tastes too acidic, add a tiny pinch of sugar or a teaspoon of red currant jelly to balance it.
🍽️ Serving Suggestions
Serve atop a mountain of buttery, skin-on mashed potatoes to soak up the rich gravy. Pair with honey-glazed roasted parsnips or buttered kale for a traditional British Sunday feel. A glass of the same red wine used in the cooking or a chilled pint of English bitter is the perfect drink match. Provide a side of horseradish cream for those who enjoy a little heat against the rich meat. Finish with a garnish of fresh flat-leaf parsley to add a pop of color and freshness.