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.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

In a large bowl, mix the flour, salt, and black pepper. Dredge the oxtail pieces in this mixture, shaking off any excess flour.

Step 3

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.

Step 4

In the same pot, lower the heat to medium and add the diced onions, carrots, and celery. Sauté for 5-7 minutes until softened.

Step 5

Add the minced garlic and tomato paste to the pot and stir for 1-2 minutes until fragrant.

Step 6

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.

Step 7

Add the beef stock, bay leaves, thyme, and the browned oxtail back into the pot. Stir to combine.

Step 8

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.

Step 9

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.

Step 10

Once done, remove the casserole from the oven. Discard the bay leaves, taste the gravy, and adjust seasoning if necessary.

Step 11

Stir in the chopped parsley and a knob of butter to enrich the gravy before serving.

Step 12

Serve the oxtail casserole hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	2712 grams (2712.0g)

Amount per serving	% Daily Value*
Calories	1696

Total Fat 44.10g	57%
Saturated Fat 7.40g	37%
Polyunsaturated Fat 25.30g
Cholesterol 0mg	0%
Sodium 5696mg	248%
Total Carbohydrate 251.40g	91%
Dietary Fiber 33.10g	118%
Total Sugars 37.80g
Protein 41.40g	83%

Vitamin D 0IU	0%
Calcium 538mg	41%
Iron 17mg	96%
Potassium 7235mg	154%

*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.

Source of Calories

Fat: 25.3%

Protein: 10.6%

Carbs: 64.1%