Braised Oxtail (Heston)

 

Braised Oxtail

Brief Description

A deeply rich, slow-braised oxtail stew built in layers over several days. Aromatic spices, red wine, port and vinegar create a glossy, complex sauce, while long, gentle cooking transforms oxtail into melting tenderness. A true winter showpiece.

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Key Details

• Serves: 6

• Prep Time: About 2 hours, spread over 2 days

• Cook Time: 7–8 hours

• Total Time: About 2 days

• Difficulty: Hard

• Dietary: Gluten-free option

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Ingredients

For the spice parcel

• 2 star anise

• 5 cloves

• 10 allspice berries

• Zest of 1 orange

• 1 tsp cracked black pepper

For the stew base

• 6 medium carrots, peeled and quartered lengthways

• 6 medium onions, peeled and quartered

• 4 large leeks, chopped

• 1 head celery, chopped

• 1 bulb garlic, halved horizontally

• 125 g unsalted butter

• Groundnut oil, as needed

• 100 g tomato purée

• 350 g white button mushrooms, finely sliced

• 6–8 ripe tomatoes, halved

For the meat

• 2.5 kg oxtail, jointed

• 2 tbsp plain flour

• Salt and freshly ground black pepper

Liquids and aromatics

• 100 ml sherry vinegar

• 200 ml dry white wine

• 200 ml port

• 1.5 litres red wine

• Bouquet garni of thyme, bay and rosemary (generous)

To finish

• 15 g unrefined sugar

• 150 ml red wine vinegar

Gluten-free option: use gluten-free flour or omit flour entirely.

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Method

Day 1 – Build the base

1. Tie the spices, orange zest and pepper into muslin to form a spice parcel.

2. Heat a large casserole over medium heat. Add 50 g butter and a similar amount of groundnut oil.

3. Brown the carrots, then add the onions and cook until lightly golden.

4. Add the leeks, celery and garlic. Cook for 10 minutes.

5. Stir in the tomato purée and cook for 5 minutes, stirring constantly. Remove from heat.

6. In a separate pan, sauté the mushrooms in 75 g butter until browned and liquid has evaporated. Add to the vegetable base.

7. In another pan, brown the tomatoes cut-side down in groundnut oil. Add the sherry vinegar carefully, let it boil off, then add the white wine and reduce to a thick syrup. Add to the vegetables.

Brown the meat

8. Dust the oxtail lightly with flour, shake off excess and season well.

9. Brown the oxtail in batches in hot oil until deeply coloured. Set aside.

Build the marinade

10. Deglaze the browning pan with the port, reduce by half, then add the red wine and reduce by half again.

11. Add the spice parcel and bouquet garni. Simmer 5 minutes, then cool slightly.

12. Combine the liquid with the vegetables and oxtail. Ensure meat is fully submerged, topping up with water if needed.

13. Cover and refrigerate for 24 hours.

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Day 2 – Slow cooking

14. Heat oven to 90°C fan.

15. Bring the casserole to a boil on the stovetop, skimming impurities.

16. Cover the surface with pierced baking paper, then cook in the oven for at least 7 hours, topping up liquid if required.

17. Cool slightly, then lift out the oxtail pieces and set aside.

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Reduce and finish

18. Strain the cooking liquid through muslin and reduce to 300–400 ml.

19. In a small pan, caramelise the sugar, then carefully add the red wine vinegar and reduce to a syrup.

20. Add this to the reduced cooking liquid, return the oxtail, and gently warm through.

21. Adjust consistency if needed and rest 5–10 minutes before serving.

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Optional accompaniments

Pickled Daikon
Provides acidity and crunch to cut the richness.

• Daikon radish, finely sliced

• Lime juice, soy sauce, sesame oil

• Ginger, garlic and pickled ginger

Marinate aromatics for 24 hours, strain, then add daikon and rest another 24 hours.

Parsnip Purée
Blanch parsnips, simmer gently in milk until soft, purée, sieve, then enrich with cold butter and seasoning.

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Storage

• Freezer: Yes, up to 3 months
  (Flavour improves after resting.)

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Serve with

• Parsnip purée

• Pickled daikon or another sharp pickle

• Crusty bread or mashed potatoes

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Source

Recipe by Heston Blumenthal, originally published in The Guardian.

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Tags

main, beef, stew, british, winter, slow-cooked




Version adapted for Osso Bucco:




Braised Osso Bucco for Oxtail Lovers

A deep, dark, sticky red-wine braise built for people who love the unctuous richness of oxtail. Long-cooked veal shanks with a glossy reduced sauce, finished with a sharp, fresh gremolata to cut through. Total oven time: 5 hours.

INGREDIENTS

• 2.5 kilograms osso bucco (veal shanks, 5–6 thick slices, 4–5cm)

• 2 tablespoons plain flour

• 2 tablespoons neutral oil (vegetable or canola)

• 2 tablespoons unsalted butter

• 3 carrots, peeled and chopped into large chunks

• 3 onions, peeled and quartered

• 2 celery stalks, chopped

• 6 garlic cloves, smashed

• 100 grams tomato purée

• 4 anchovy fillets, finely chopped

• 400 grams crushed tomatoes (1 can)

• 750 milliliters full-bodied red wine (Shiraz, Merlot, or Côtes du Rhône)

• 500 milliliters beef or veal stock (good quality)

• 2 tablespoons balsamic vinegar

• 1 strip of orange peel (no pith)

• 1 bouquet garni (thyme, bay, rosemary, generous)

• 1 teaspoons cracked black pepper

• 1 teaspoons salt

• 1 lemon, zested (for gremolata)

• 3 garlic cloves, very finely minced (for gremolata)

• 30 grams fresh flat-leaf parsley, finely chopped (for gremolata)

STEPS

1. Preheat the oven: Heat the oven to 160°C fan / 180°C conventional. Take the shanks out of the fridge to take the chill off.

2. Season and flour the shanks: Pat the 2.5 kilograms osso bucco (veal shanks, 5–6 thick slices, 4–5cm) thoroughly dry with paper towel — this is the single biggest factor in getting a deep brown crust. Tie a length of twine around the circumference of each shank to keep it intact. Season generously with 1 teaspoons salt and 1 teaspoons cracked black pepper, then dust lightly with 2 tablespoons plain flour, shaking off any excess.

3. Brown the meat: Heat the 2 tablespoons neutral oil (vegetable or canola) in a large Dutch oven over medium-high heat until shimmering. Brown the 2.5 kilograms osso bucco (veal shanks, 5–6 thick slices, 4–5cm) in batches — never crowd the pan — for 3–4 minutes per side, until deeply mahogany. Take your time here; this is where most of the flavour lives. Transfer to a plate.

4. Sweat the vegetables: Pour off all but about 2 tablespoons of fat. Add the 2 tablespoons unsalted butter, then the 3 carrots, peeled and chopped into large chunks, 3 onions, peeled and quartered and 2 celery stalks, chopped. Cook over medium heat, stirring occasionally, for about 10 minutes until softened and lightly caramelised at the edges.

5. Build the flavour base: Add the 6 garlic cloves, smashed and cook for 1 minute until fragrant. Add the 4 anchovy fillets, finely chopped and stir until they melt into the vegetables — this gives the sauce its savoury backbone without tasting fishy. Stir in the 100 grams tomato purée and cook, stirring constantly, for 2–3 minutes until it darkens slightly and smells sweet and concentrated.

6. Deglaze with wine: Pour in the 750 milliliters full-bodied red wine (Shiraz, Merlot, or Côtes du Rhône) and scrape up every brown bit from the bottom of the pot with a wooden spoon. Bring to a simmer and let the wine reduce by about a third (around 8 minutes) — this burns off the harsh alcohol and concentrates the flavour.

7. Add tomatoes, stock and aromatics: Stir in the 400 grams crushed tomatoes (1 can), 500 milliliters beef or veal stock (good quality) and 2 tablespoons balsamic vinegar. Drop in the 1 strip of orange peel (no pith) and 1 bouquet garni (thyme, bay, rosemary, generous). Bring back to a gentle simmer and taste the liquid — it should taste deeply savoury and slightly tart. Adjust salt now if needed.

8. Braise covered — 4 HOURS: Nestle the 2.5 kilograms osso bucco (veal shanks, 5–6 thick slices, 4–5cm) back into the pot. The liquid should come about three-quarters of the way up the shanks — top up with a splash of water or stock if needed, but don't fully submerge them. Cover with the lid and transfer to the oven. Braise covered for 4 hours. Set a phone timer and walk away.

9. Uncover and braise — 1 MORE HOUR: After the full 4 hours covered, remove the lid. The meat will be tender but not yet at its best. Return uncovered to the oven for another 1 hour. The tops of the shanks will glaze beautifully, the sauce will reduce and thicken in the pot, and the meat will reach that falling-off-the-bone texture.

10. Rest the meat, reduce the sauce: Carefully lift the 2.5 kilograms osso bucco (veal shanks, 5–6 thick slices, 4–5cm) onto a plate and tent loosely with foil. Strain the braising liquid through a coarse sieve into a saucepan, pressing gently on the solids to extract flavour, then discard them along with the orange peel and bouquet garni. Skim the fat off the surface (a ladle works; or chill briefly and lift it off). Bring the strained sauce to a brisk simmer and reduce for 15–20 minutes until it's glossy, dark and coats the back of a spoon — this is what gives you that oxtail-like stickiness.

11. Make the gremolata: While the sauce reduces, combine the 1 lemon, zested (for gremolata), 3 garlic cloves, very finely minced (for gremolata) and 30 grams fresh flat-leaf parsley, finely chopped (for gremolata) in a small bowl. Mix with your fingertips so the oils release. Do not make this in advance — it's at its best within an hour of being chopped.

12. Reunite and warm through: Slide the 2.5 kilograms osso bucco (veal shanks, 5–6 thick slices, 4–5cm) back into the reduced sauce. Spoon sauce over the tops and warm through gently over low heat for 5–10 minutes. Don't let it boil — you've worked too hard on the meat to break it apart now.

13. Serve: Place a shank in each warm shallow bowl, spoon over plenty of sauce, and finish with a generous pinch of gremolata at the table. Serve with soft polenta, mashed potato, or — best of all for oxtail lovers — buttered pappardelle to mop up the sauce.

NOTES

Timings: 4 hours covered + 1 hour uncovered = 5 hours total in the oven. Plus around 45 minutes of active cooking before and 20 minutes of sauce reduction after. Plan for roughly 6 hours from start to serve.

Make-ahead: genuinely better the next day. Cool, refrigerate overnight, lift off the solidified fat, and gently rewarm in the sauce. Make the gremolata fresh on the day you serve.

Why the changes from the original recipe: the star anise, cloves and gastrique are out — they pulled the dish toward agrodolce or Asian-braise territory and fought the veal. In their place: anchovies (umami depth, undetectable as fish once cooked), real stock (gives the sauce body), and a single strip of orange peel in the bouquet garni (a quiet nod to the original's orange-zest idea, without dominating).

Wine pairing: serve with whatever you cooked it in, or a similarly bold red — Barolo, Chianti Classico Riserva, or a peppery Aussie Shiraz all work.