Oxtail braised low and slow with carrots, swede and parsnip until it falls from the bone, in a deeply savoury, naturally thickened gravy.
Prep
25 mins
Cook
3h 30m
Servings
6
Per serving
£2.65
Difficulty
medium
Oxtail rewards patience more than almost any other cut - the collagen breaks down over hours into a gravy so rich it barely needs any thickener at all.
Season the oxtail well. Heat the oil in a large flameproof casserole and brown the pieces in batches over a high heat, setting aside.
Add the onions, carrots, celery, swede and parsnips to the pot and cook for 10 minutes until starting to colour. Add the garlic and tomato purée and cook for 1 minute more.
Return the oxtail to the pot, pour in the red wine (if using) and let it bubble for 2 minutes.
Dissolve the stock cubes in 900ml boiling water and add to the pot with the Worcestershire sauce, bay leaves and thyme.
Bring to a gentle simmer, cover, and cook on a low heat for 3-3.5 hours, until the meat is falling from the bone.
This also works well finished in a 150C (130C fan) oven if you'd rather not watch the hob.
Lift out the oxtail pieces and skim as much fat as you can from the surface of the sauce.
Mix the cornflour with a splash of cold water to a smooth paste, stir into the simmering sauce, and cook for 2-3 minutes until glossy and thickened. Return the oxtail to the pot to warm through and serve.