Skip navigation and jump to content.

the goods

3-4 lbs of ox tails


8 shallots, peeled

8 cloves garlic, peeled

1/2 lb crimini mushrooms

3 cups beef stock

1 cup red wine

6 oz can tomato paste

dash Worcestershire sauce

4 small parsnips

4 small carrots

4 small turnips

sprig fresh parsley

sprig fresh thyme

olive oil

you will need:

  • crock pot / slow cooker (optional)
  • large skillet

time: 30 mins active

2 days salting of ox tails'

8 hrs slow cooking / 4 hrs oven cooking





braised ox tails

Truly a dense, unctuous, fall apart & tumble on the tongue treat. Cooked slow and soft and spooned over polenta. The sauce and the polenta taint each other in the bowl. Mush, swirl, spoon. mmm!

And wait until you hear about the leftovers!

Trim the ox tails of any excess fatty bits, sprinkle them with salt, put them in a covered container and let them sit in the fridge for a couple of days.

Heat some oil in a large skillet and sear the ox tails on all sides. You might have to do them in a couple of batches.Remove them from the pan and set aside. Add a splash more oil and add the carrots, parsnips, shallots and garlic. Let them caramelise a little (but not burn) and remove them to the plate with the ox tails.

Pour the wine into the pan and de-glaze any caught bits of meat. When the wine starts to bubble, add the beef stock, tomato paste and Worcestershire sauce. Stir and let simmer a few minutes until it thickens enough to coat the back of a spoon.

Crock pot: add everything to the crock pot, herbs included, and cook on a low setting for about 8 hrs. Taste the sauce and add salt only if needed (remember, the meat was sitting in salt for 2 days)

Oven: place everything into a casserole...preferably one which is not too big for the contents. Bake at 350f for an hour, then knock the heat down to 300f and bake a further 4 hours, until the meat is tender. Taste the sauce and add salt only if needed (remember, the meat was sitting in salt for 2 days)

Serve: with steaming hot polenta (my tip: add a porcini mushroom stock cube to the water, add the corn meal and when it is almost done add a drizzle of truffle oil and a fistful of grated parmesan) and a little meyer lemon zest, minced garlic and parsley.

Leftovers: buy some potsticker / gyoza / wanton wrappers. Pull all the meat off any leftovers, making sure no bones or gristle make their way into the mix, add a little polenta and all of the  gravy, shreds of vegetables etc... Blend it all into a paste and use this as a filling for the potstickers. Heat a little olive oil in a skillet, add the potstickers, cover and fry for a couple of minutes each side. Add a couple of tablespoons of stock and simmer, covered, for another couple of minutes. Steam some Brussels sprouts, slice them in half and caramelise them in a skillet with some melted butter or olive oil. Season with salt, pepper, chili flakes, and a little grated nutmeg. Serve the potstickers over the seared sprouts and tumble some grated parmesan on top. I truly believe that I like the leftovers better!