Easy oxtail recipe| Life in Australia

oxtail

🥗Healthier: beef shank

💰Cheaper: pork shank

Beef shank is leaner, while pork shank is less expensive.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Non-alcoholic options maintain similar flavor profiles.

Heat vegetable oil in a large pot over medium-high heat until shimmering.

Season oxtail with salt and black pepper.

Brown oxtail on all sides, about 5-7 minutes per side, then remove and set aside.

Add onions and garlic to the pot; sauté until softened, about 3-4 minutes.

Stir in carrots and celery; cook for another 3-4 minutes.

Add scotch bonnet pepper, thyme, and allspice; cook for 1 minute until fragrant.

Pour in red wine and scrape up any browned bits from the bottom of the pot.

Return oxtail to the pot along with tomatoes, bay leaves, and beef broth.

Bring to a simmer, cover, and reduce heat to low; braise for 3-4 hours until oxtail is tender.

Remove oxtail and strain the sauce; skim off excess fat.

Return oxtail to the pot, add lime juice, and simmer for 10 minutes to meld flavors.

Serve hot with rice or dumplings.

Cooking Techniques

Spice Level: