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Braised oxtail


  • Preheat oven to 130°C fan forced (150°C normal). 
  • Lightly coat the oxtail in seasoned flour and brown in a thin layer of hot oil in a heavy-bottomed casserole (or heavy bottomed pot) in 2-3 lots. Remove and set aside.
  • Add a little fresh oil to the casserole, if needed, and gently saute the onion, carrots, celery and 3 garlic cloves until tender. Turn the heat down a little and add 2 tbsp of the flour and briefly cook, continually stirring. 
  • Pour in both stocks and add the tomatoes, bay leaves, thyme, 2 tbsp chopped parsley, seasonings and a piece of orange rind. Mix well and bring to the boil.
  • Then return the oxtail to the casserole and top with a round of baking paper and the lid. Cook in the oven for 2½-3 hours until the oxtail comes away from the bones.
  • To make the Gremolata, combine the remaining garlic and parsley with 1 heaped tspn each of grated lemon and orange rind.
  • Serve the oxtail on a mound of creamy mash with a sprinkling of Gremolata on top.


  • about 2 kg oxtail, trimmed of all fat & separated into large pieces 
  • olive oil
  • plain flour
  • sea salt & freshly ground pepper
  • 1 large onion, chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 5 garlic cloves, crushed
  • ½ litre chicken stock
  • ½ litre beef stock
  • 2 cans diced tomatoes
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • 4 tbsp chopped fresh parsley
  • 1 orange
  • 1 lemon
  • 4 cups creamy mashed potato

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm