BEST OXTAIL RECIPE RECIPES

Steps:

• 1. Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.
  2. Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
  3. Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
  4. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
  5. Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.
  6. Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well.
  7. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
  8. Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
  9. Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.

Steps:

• In a large Dutch oven over medium heat, heat oil. Season oxtails all over with salt and pepper. Working in batches, sear all pieces of oxtail until golden on all sides. Remove oxtails from pot and set aside in a large bowl. Add half the onion and half the green onion and cook until soft, 6 minutes. Add ginger, garlic, tomato paste, thyme, and allspice berries and cook until mixture is fragrant and tomato paste has darkened slightly, 2 to 3 minutes. Add flour and cook, stirring frequently, until no longer raw, 1 to 2 minutes more. Remove pot from heat and return oxtail to pot. Add chiles and 4 cups water to the pot and return to medium heat. Bring to a simmer and cover and cook for 1 hour, stirring occasionally. Skim fat occasionally if desired. After 1 hour of cooking, add remaining onion and green onion. Stir in brown sugar, soy sauce, and Worcestershire sauce. Continue to cook, stirring occasionally, until meat is tender and falling off the bone, 45 minutes to an hour longer. Remove chilis, fold in butter beans, and garnish with green onion. Serve over rice.