Braised Oxtail
Oxtail stewed with leeks, onions, & carrots - contributed by Earl Bless
  • 1 large onion chopped
  • 1 leek chopped
  • 3 carrots chopped
  • 8 serving pieces of oxtail (about 4-5 pounds)
  • 2 oz prosciutto ham chopped
  • Extra virgin olive oil
  • 4 oz Fino sherry
  • Brandy
  • 2 bay leaves
  • Sprig of thyme
  • Sprig of parsley
  • 2 cloves garlic
  • Pinch of ground clove
  • Pinch of red pepper
Blanch oxtails. In a pan, add some olive oil and cook the garlic, ham, leeks, onion and carrots till the onions are soft. Transfer to a pot. Add blanched oxtail to the pan and cook over high heat till browned. When browned, add sherry and brandy, deglaze pan and add all to the pot with the vegetables, adding some water to make a stew. Add the rest of the herbs and spices to the pot, and simmer until the oxtail is tender (1-2 hours) adding liquid or beef stock if needed.

NOTE: Serves eight.

Braised Oxtail is featured in Springtime in Seville

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Earl Bless is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from Elgin, IL.

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Braised Oxtail © 1999 Earl Bless | This page © 2000 James L. Matterer

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