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.
Key Details
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Serves: 6
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Prep Time: About 2 hours, spread over 2 days
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Cook Time: 7–8 hours
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Total Time: About 2 days
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Difficulty: Hard
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Dietary: Gluten-free option
Ingredients
For the spice parcel
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2 star anise
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5 cloves
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10 allspice berries
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Zest of 1 orange
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1 tsp cracked black pepper
For the stew base
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6 medium carrots, peeled and quartered lengthways
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6 medium onions, peeled and quartered
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4 large leeks, chopped
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1 head celery, chopped
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1 bulb garlic, halved horizontally
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125 g unsalted butter
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Groundnut oil, as needed
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100 g tomato purée
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350 g white button mushrooms, finely sliced
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6–8 ripe tomatoes, halved
For the meat
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2.5 kg oxtail, jointed
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2 tbsp plain flour
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Salt and freshly ground black pepper
Liquids and aromatics
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100 ml sherry vinegar
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200 ml dry white wine
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200 ml port
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1.5 litres red wine
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Bouquet garni of thyme, bay and rosemary (generous)
To finish
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15 g unrefined sugar
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150 ml red wine vinegar
Gluten-free option: use gluten-free flour or omit flour entirely.
Method
Day 1 – Build the base
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Tie the spices, orange zest and pepper into muslin to form a spice parcel.
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Heat a large casserole over medium heat. Add 50 g butter and a similar amount of groundnut oil.
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Brown the carrots, then add the onions and cook until lightly golden.
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Add the leeks, celery and garlic. Cook for 10 minutes.
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Stir in the tomato purée and cook for 5 minutes, stirring constantly. Remove from heat.
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In a separate pan, sauté the mushrooms in 75 g butter until browned and liquid has evaporated. Add to the vegetable base.
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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
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Dust the oxtail lightly with flour, shake off excess and season well.
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Brown the oxtail in batches in hot oil until deeply coloured. Set aside.
Build the marinade
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Deglaze the browning pan with the port, reduce by half, then add the red wine and reduce by half again.
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Add the spice parcel and bouquet garni. Simmer 5 minutes, then cool slightly.
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Combine the liquid with the vegetables and oxtail. Ensure meat is fully submerged, topping up with water if needed.
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Cover and refrigerate for 24 hours.
Day 2 – Slow cooking
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Heat oven to 90°C fan.
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Bring the casserole to a boil on the stovetop, skimming impurities.
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Cover the surface with pierced baking paper, then cook in the oven for at least 7 hours, topping up liquid if required.
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Cool slightly, then lift out the oxtail pieces and set aside.
Reduce and finish
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Strain the cooking liquid through muslin and reduce to 300–400 ml.
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In a small pan, caramelise the sugar, then carefully add the red wine vinegar and reduce to a syrup.
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Add this to the reduced cooking liquid, return the oxtail, and gently warm through.
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Adjust consistency if needed and rest 5–10 minutes before serving.
Optional accompaniments
Pickled Daikon
Provides acidity and crunch to cut the richness.
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Daikon radish, finely sliced
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Lime juice, soy sauce, sesame oil
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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.
Storage
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Freezer: Yes, up to 3 months
(Flavour improves after resting.)
Serve with
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Parsnip purée
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Pickled daikon or another sharp pickle
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Crusty bread or mashed potatoes
Source
Recipe by Heston Blumenthal, originally published in The Guardian.
Tags
main, beef, stew, british, winter, slow-cooked
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