Braised oxtail with tarragon dressing

Matt Tebbutt recipe

Indulge in a budget-friendly yet scrumptious weekend feast with this cookery book recipe featuring succulent oxtail beef slow-cooked to perfection.

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the braised oxtail

  • 1kg/2lb 4oz oxtail, cut into round pieces
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 red pepper, diced
  • 3 celery sticks, chopped
  • 1 fennel bulb, chopped and fronds reserved for the garnish
  • 2 carrots, chopped
  • 2 tbsp tomato purée
  • 400g tin plum tomatoes
  • 500ml/18fl oz red wine, such as Rioja
  • 500ml/18fl oz beef stock
  • 2 bay leaf
  • ½ tsp whole peppercorns
  • 2 garlic bulbs
  • 1–2 tbsp chopped fresh tarragon stalks, leaves reserved and used for the dressing below
  • 1 bunch fresh thyme
  • sea salt and freshly ground black pepper

For the tarragon dressing

  • 2 tbsp olive oil
  • 1 banana shallot, finely diced
  • 1 garlic clove, finely chopped
  • ¼ fennel bulb, finely diced
  • 1 celery stick, finely diced
  • 1 roasted piquillo pepper, diced
  • 1 tbsp sherry vinegar
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh tarragon leaves, from above
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