Summer Braised Oxtail: A Hearty Dish with a Seasonal Twist
Braised oxtail is a time-honoured dish that has its roots in cuisines from around the world. Traditionally seen as a comforting, slow-cooked winter meal, oxtail is now being reimagined for warmer months, and the Summer Braised Oxtail is a perfect example of this evolution. This recipe brings together the rich, deep flavours of braised oxtail with light and refreshing summer ingredients, making it a versatile dish suited for any season.
The Origins of Braised Oxtail
Oxtail has been used in cooking for centuries, dating back to medieval Europe, where nothing from the animal was wasted. The tail, with its gelatinous texture and connective tissue, was often simmered slowly to extract deep flavors and tenderize the meat. Over time, oxtail dishes became popular in several regions, from Caribbean stews to Italian Coda alla Vaccinara and British oxtail soups.
Braised oxtail is known for its rich, hearty flavor, which is achieved through slow cooking. The slow braising method breaks down the collagen, resulting in a melt-in-your-mouth experience. However, this version adds a modern, seasonal twist, making it more suitable for lighter, summer meals.
A Summer Take on a Classic
The Summer Braised Oxtail recipe is designed to deliver the bold, savoury flavours of traditional braised oxtail, but with a balance of lighter, fresher elements. Typically braised with rich, earthy flavours, this summer variant incorporates fresh herbs, zesty citrus, and seasonal vegetables like tomatoes, fennel, and carrots, giving the dish a vibrant and uplifting quality.
Why You Should Try Summer Braised Oxtail
If you’re looking to explore new flavours and impress your dinner guests, Summer Braised Oxtail is a great recipe to try. It’s a dish that combines the traditional richness of oxtail with the brightness of summer ingredients. The slow-cooked meat is fork-tender and pairs beautifully with the vibrant flavours of seasonal vegetables and fresh herbs. Plus, it’s a fantastic recipe for those who enjoy mastering more complex, slow-cooked dishes.
Whether you’re new to cooking oxtail or a seasoned pro, this dish is sure to be a hit at any summer gathering, offering a bold and unique take on a traditional classic.
By focusing on the seasonal elements of the dish while staying true to the essence of braised oxtail, this recipe provides a fresh take on a beloved classic, making it perfect for warm-weather dining.
PrintSummer Braised Oxtail
- Prep Time: 10 minutes
- Cook Time: 1 hour and 15 minutes
- Total Time: 1 hour and 25 minutes
Ingredients
- Oxtail
- Plain flour 2tbsp
- Olive oil
- 2 shallots, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 200ml white wine
- 1 tbsps tomato purée
- 3 litres chicken stock
- 4 medium tomatoes, concasse
- Water
- Bouquet garni 1 – made with 1 sprig fresh rosemary, 5 fresh sage leaves, 2 bay leaves and 1 clove garlic tied inside a piece of muslin
- Sea salt and freshly ground black pepper
- For the persillade
- 1/2 cup parsley
- 1 shallots
- Zest of 1 lemon
- 2 tomatoes
- Rapeseed oil
- Salt to taste
Instructions
- Season and sear the oxtails: Season the oxtails with salt and pepper, then lightly dust them with flour.
- Heat the oil in a large pan over medium-high heat. Add the oxtails and sauté until golden on both sides. Remove them and set aside.
- Sauté vegetables: In the same pan, add the diced onion, carrots, and celery. Sauté for 3-4 minutes until the onions are soft and translucent.
- Add the garlic, thyme, rosemary, and tomato puree. Cook for another 2 minutes.
- Deglaze and simmer: Pour in the white wine and let it bubble up and evaporate, scraping the bottom of the pan to release any browned bits. Add in the chicken stock and reduce by 1/2.
- Return the oxtails to the pan, then add in enough water to cover the pan and bouquet garni. Bring to a boil.
- Slow cook: Reduce the heat to low, cover, and let it cook very slowly for 2½ hours, or until the oxtails are tender.
- Prepare persillade: While the oxtails are cooking, prepare the persillade. In a bowl, combine the finely chopped parsley, shallots, and tomatoes with rapeseed oil. Season with salt and lemon zest. Set aside.
- Finish sauce: Once the oxtails are cooked, lift them out of the pan and set aside. Strain the cooking liquid through a fine sieve into a new pan. Bring the liquid to a boil and reduce it until it reaches a sauce-like consistency.
- Serve: Glaze the oxtails with the reduced sauce. Serve the oxtails over buttery mashed potatoes, topped with the
Enjoy your braised oxtails with persillade and buttery mash!
