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  • 250 g Oxtail per person
  • Salt and freshly ground black pepper for seasoning
  • 2 tablespoons tomato purée
  • 50 mls butter
  • 1 onion sliced
  • 1 leak sliced
  • 3 sticks celery sliced
  • 2 carrots grated
  • 1 cup red wine
  • 2 cloves garlic crushed
  • ½ teaspoon dried thyme or 1 stalk Thyme
  • 1 stalk parsley
  • 1 tin whole tomatoes with the juice
  • 1 tin coke


  • Preheat the oven to 180° Celsius.
  • In a large oven proof pan, brown the oxtail.
  • Season with salt and pepper.
  • Add the tomato puree and cook for another 2 minutes.
  • Remove from the dish and set aside in a bowl.
  • In the pan melt the butter and fry the onion, leak and celery until soft.
  • Add the carrots and then remove from the pan and add to the oxtail.
  • Add the red wine to the pan.
  • Add the oxtail and the vegetables and all the juices.
  • Add the garlic, thyme, parsley, tin of tomatoes and the coke.
  • Place the casserole in the oven for at least 3 hours.
  • Adjust the seasoning if necessary.
  • Remove from the heat and when cool place in the refrigerator overnight.
  • Remove the fat from the top and reheat – make sure there is enough liquid to cover the meat at all times
  • Serve with a mix of brown and wild and white rice