Amount Per Serving:
Slow Cooked Oxtail
When I was growing up (in the UK) my parents own pubs and my mum was the cook. In fact, I probably owe my love of home cooked hearty food to her. In the afternoons, coming home from school, I could smell her cooking from the corner of our street I’d be salivating like a dog by the time I walked through those pub doors. From pies to stews to casseroles to slow cooked one pot wonders... I was lucky enough to experience them all (learning how to cook them came many years later). Slow cooked ox tail was one my faves and still is today. Enjoy.
6 Grass-fed Oxtail
2 tbs coconut oil/ghee/butter/tallow/lard
4 small brown onion - quatered
4 garlic cloved - roughly chopped
20g tomato puree
600g cherry tomatoes
1 tin tomatoes
handful capers - rinsed
6-8 anchonvy fillets
1 cup stock (veg/beef)
2 bay leaves
large pinch sea salt
- Pre heat the oven to 200 degrees
- Heat the oil on a high heat
- Add the oxtail and brown them, ensuring you get all sides.
- Once browned remove from the heat and transfer to a baking tray.
- Deglaze the pan with stock and add to the tray
- Add all the remaining ingredients to the baking tray, stir, cover with foil and chuck in the oven. Or use an oven proof dish with a lid (Dutch oven)
- Drop the temp to 140 degrees
- Cook for 3-4 hours or until meat falls away from the bone
- Remove from the heat. If you need to reduce the sauce a little do so on a high heat with a large fry pan by pouring off the liquid.