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21 December 2012,00:55 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
3 hours

Preparation Method :

  • Coat the oxtail pieces in the flour, seasoned with salt and pepper.
  • Heat the butter and oil in a large flameproof casserole and brown the oxtail pieces, a few at a time. Remove with a slotted spoon.
  • Add the onions to the casserole and fry for 5 minutes, until lightly brown.
  • Stir in any remaining flour, the stock, red wine, tomato puree, lemon rind and bay leaves and season well.
  • Bring to the boil and replace the meat. Cover and simmer for 3 hours, then skim well.
  • Stir the carrots and parsnips into the casserole. Re-cover the casserole and simmer for a further ½  hour, until the meat is quite tender.
  • Skim all fat off the surface of the casserole, adjust seasoning and garnish with parsley.
  • Accompany with plain boiled or mashed potatoes and crisply cooked winter cabbage.


  • 1 small oxtails, trimmed and cut into pieces
  • 15 ml plain flour
  • Salt and pepper
  • 10 grams butter
  • 10 ml Cooking oil
  • 1 large onions, skinned and sliced
  • 500 ml beef stock
  • 100 ml dry red wine
  • 10 ml tomato puree
  • Finely grated rind of ½ lemon
  • 1 bay leaf
  • 100 grams carrots, thickly sliced
  • 250 grams parsnips, peeled and cut into chunks
  • Chopped fresh parsley, to garnish

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