Oxtail Casserole
Cozy up with a hearty and indulgent Oxtail Casserole, a soul-warming dish perfect for slow-cooking enthusiasts. This classic recipe combines tender, fall-off-the-bone oxtail pieces with a medley of sautéed vegetables, earthy thyme, and rich beef stock, elevated by a splash of robust red wine. Simmered to perfection over several hours, the casserole develops a deep, savory flavor that pairs beautifully with buttery potatoes cooked right in the dish. Featuring caramelized onions, sweet carrots, and a touch of fresh parsley, this one-pot meal is as comforting as it is flavorful. Ideal for Sunday dinners or special family gatherings, this oxtail casserole will fill your kitchen with irresistible aromas and your table with comfort food at its finest.
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Recipe Information
Ingredients
- 1.5 kg oxtail
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp ground black pepper
- 3 tbsp vegetable oil
- 2 medium, diced onion
- 3 large, sliced carrots
- 2 sliced celery stalks
- 4 minced garlic cloves
- 2 tbsp tomato paste
- 250 ml red wine
- 750 ml beef stock
- 2 whole bay leaves
- 1 tsp thyme
- 2 tbsp, chopped parsley
- 4 medium, peeled and diced potatoes
- 2 tbsp butter
Instructions
Preheat your oven to 160°C (320°F).
In a large bowl, mix the flour, salt, and black pepper. Dredge the oxtail pieces in this mixture, shaking off any excess flour.
Heat the vegetable oil in a large oven-safe casserole dish or Dutch oven over medium-high heat. Brown the oxtail pieces on all sides, working in batches if necessary. Remove the browned oxtail and set aside.
In the same pot, lower the heat to medium and add the diced onions, carrots, and celery. Sauté for 5-7 minutes until softened.
Add the minced garlic and tomato paste to the pot and stir for 1-2 minutes until fragrant.
Pour in the red wine and scrape the bottom of the pot to deglaze any browned bits. Let the wine simmer for 2-3 minutes.
Add the beef stock, bay leaves, thyme, and the browned oxtail back into the pot. Stir to combine.
Bring the mixture to a simmer, cover the casserole dish with a lid, and place it in the preheated oven. Allow it to cook for 3 hours, stirring halfway through.
After 3 hours, add the diced potatoes to the casserole. Stir, cover, and return to the oven for another 1 hour, or until the potatoes and oxtail are tender.
Once done, remove the casserole from the oven. Discard the bay leaves, taste the gravy, and adjust seasoning if necessary.
Stir in the chopped parsley and a knob of butter to enrich the gravy before serving.
Serve the oxtail casserole hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1763 mg | 77% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.9 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 96 mg | 7% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1505 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
