![\"\"](\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2010\/12\/braised-oxtail1.jpg\" "\\"Braised")
There has been an upswing in demand for oxtail as people rediscover and discover\u00a0its pleasures. It has to be cooked long and slow, resulting in a thickened rich sauce\u00a0and melt-in-the-mouth texture. The dish takes around 4 hours to cook, but the\u00a0preparation takes only a fraction of that. The wonderful aromas that waft through the\u00a0house as this dish looks after itself prepare everyone for the feast ahead.<\/p>\n
Braised Oxtail – Printer Friendly Download<\/strong><\/a><\/p>\n Serves: 6<\/p>\n The casserole can be cooked on the stove top or in the\u00a0oven. If you are cooking it in the oven, preheat it to\u00a0180\u00b0C\/350\u00b0F\/gas mark 4.\u00a0Put the seasoned flour into a plastic bag and add the\u00a0oxtail pieces. Shake it well to coat the meat. Heat the\u00a0oil or butter in a large heavy-based casserole and add\u00a0the oxtail pieces in small batches. As each batch is\u00a0browned, remove to a warmed plate with a slotted\u00a0spoon and repeat until all the meat has been sealed.\u00a0Add a little more oil if necessary and add the onions\u00a0and cook until golden. Add the bacon and garlic and\u00a0cook for 2\u20133 minutes. Return the meat to the casserole,\u00a0pour in the wine and simmer until the liquid has reduced\u00a0by about a third. Add the stock and bouquet garni to\u00a0the pot and cover. Simmer gently on the stove or cook\u00a0in the oven for about 2 hours.\u00a0At this point add the carrots, celery and tomato paste\u00a0and continue to cook for a further 2 hours or so, until\u00a0the meat falls off the bone. Adjust the seasoning and\u00a0sprinkle with chopped parsley and serve with mashed\u00a0potatoes and baked parsnips.<\/p>\n We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" There has been an upswing in demand for oxtail as people rediscover and discover\u00a0its pleasures. It has to be cooked long and slow, resulting in a thickened rich sauce\u00a0and melt-in-the-mouth texture. The dish takes around 4 hours to cook, but the\u00a0preparation takes only a fraction of that. The wonderful aromas that waft through the\u00a0house as […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6,5],"tags":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nIngredients<\/h2>\n
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To Cook<\/h2>\n