A wholesome and delicious dish featuring super tender oxtail in its own rich gravy, paired with a creamy, naturally sweet carrot mash that kids will adore.

Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes

Ingredients

• 2.5 kilograms Oxtail (jointed)
• 65 grams Fat or oil
• 4 (approx 600g) Onions (finely sliced)
• 2 cloves Garlic (minced)
• 1 teaspoon Fine sea salt
• 4 (approx 500g) Carrots (cut into batons)
• 2 sticks Celery (whole sticks)
• 2 Bay leaves
• 500 millilitres Beef stock
• 1 x 15ml tablespoon Fresh flatleaf parsley (chopped)

Instructions

1. Season the oxtail with salt.
2. Heat fat or oil in a large, heavy pot. Brown oxtail thoroughly on all sides. Remove and set aside.
3. Add sliced onions to the pot and cook until softened, about 8 minutes. Add minced garlic and cook for 1 minute more.
4. Return the oxtail to the pot. Add beef stock, whole celery sticks, and bay leaves. Bring to a simmer, then cover and braise in a preheated oven at 150°C (300°F) for 2.5 hours.
5. After 2.5 hours, add the carrot batons to the pot. Stir gently, ensuring carrots are submerged if possible. Continue braising for another 1 hour, or until both oxtail and carrots are extremely tender.
6. Carefully remove the oxtail, celery, and bay leaves from the pot. Discard celery and bay leaves. Shred the oxtail meat from the bones, discarding bones and excess fat. Set the shredded meat aside.
7. Skim any excess fat from the braising liquid in the pot. Reduce the liquid over medium-high heat until it forms a slightly thickened gravy.
8. Stir the shredded oxtail meat into the gravy. Stir in the chopped parsley.
9. Serve portions of the tender oxtail and gravy alongside generous dollops of the sweet carrot mash.