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Braised Ox Tail


This stuff is great. There’s no two ways about it. If you are prepared to give up a little time on this then it’s gona blow your mind. It’s really, really easy, it’s a one pot wonder, it’s a sale of the century!!

If you pay more than 4 or 5 quid for an Ox Tail then your butcher has ripped you off – be aware that these cuts are now dead ‘trendy’ and as a result prices will go up, so if you find a place that provides good cuts such as tail, cheek, breast and shank at good rates then tell bloody nobody about it!

This needs long slow cooking – slow in the sense that it’s a relatively low heat you cook at. It needs to be prepped then oven’d then forgotten about for for a few hours. After that you will have a rich, unxious braised meat dish with the beef dropping off the bone – real Autumn/Winter fare after a long walk.


Serves 2 fatties or 4 restrained dinners

1 Full Oxtail – fat trimmed a little, but not to much.
1 carrot, roughly chopped – chunks in fact about the size of your thumb
1 red onion, roughly chopped
A couple of hearty squirts of Tomato puree
2 cloves garlic, chopped
1 bottle of good red Vino
A little beef stock (Chicken will do)
A little dusting flour
Salt and pepper (the good stuff, not Saxo)
Bunch of thyme and Rosemary tied together



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