Oxtail Pot Recipe

Name: Oxtail Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2- 3/4 pounds, 18 ounces, weight Oxtail; 1 tablespoon, 3/4 pinches Butter; 2 whole Onions (coarsely Chopped Or Quartered); 1 cup, 2-⅔ teaspoons, 78 pinches Sherry / Red Wine; 6 whole Potatoes (peeled And Chunked); 3 whole Carrots (cleaned And Chunked; Or Use Baby Carrots); 2 teaspoons, 1/2 pinches Medium Curry Powder; 4 tablespoons, 2-78 pinches Vinegar; 2 tablespoons, 1- 1/2 pinches Chutney / Peach Relish; 2 tablespoons, 1- 1/2 pinches Ketchup; 2 tablespoons, 1- 1/2 pinches Honey; 1 teaspoon, 1/4 pinches Salt; 1 teaspoon, 1/4 pinches Freshly Ground Black Pepper; 1 cup, 2-⅔ teaspoons, 78 pinches Water Or As Needed

Servings: persons

2- 3/4 pounds, 18 ounces, weight Oxtail
1 tablespoon, 3/4 pinches Butter
2 whole Onions (coarsely Chopped Or Quartered)
1 cup, 2-⅔ teaspoons, 78 pinches Sherry / Red Wine
6 whole Potatoes (peeled And Chunked)
3 whole Carrots (cleaned And Chunked; Or Use Baby Carrots)
2 teaspoons, 1/2 pinches Medium Curry Powder
4 tablespoons, 2-78 pinches Vinegar
2 tablespoons, 1- 1/2 pinches Chutney / Peach Relish
2 tablespoons, 1- 1/2 pinches Ketchup
2 tablespoons, 1- 1/2 pinches Honey
1 teaspoon, 1/4 pinches Salt
1 teaspoon, 1/4 pinches Freshly Ground Black Pepper
1 cup, 2-⅔ teaspoons, 78 pinches Water Or As Needed

1
Heat dutch oven over coals or on the stove.
2
Cut off excess fat from the meat.
3
Brown oxtail pieces in butter.
4
Add onions and fry for 5 10 minutes.
5
Add sherry or wine.
6
Place lid on pot and cook slowly for one hour.
7
Check liquid level and add water as needed.
8
In a measuring jug or cup mix curry powder, vinegar, chutney, ketchup and honey.
9
Add to the other liquid in your pot.
10
Add salt & pepper and mix through well.
11
Cook slowly for about another 3-4 hours.
12
About 30 minutes before dishing up, add potatoes & carrots.
13
Place them over the top of the meat DO NOT STIR THROUGH!
14
The vegetables should be steamed over the top of the meat, not cooked in the sauces.
15
Make sure that the dish is cooked very slowly so as to prevent the meat from burning.
16
It can also be prepared in an oven at 180 degrees C.
17
Enjoy with any starch of choice.
18
Lop up the juices with fresh crusty bread.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2- 3/4 pounds, 18 ounces, weight Oxtail, 1 tablespoon, 3/4 pinches Butter, 2 whole Onions (coarsely Chopped Or Quartered), 1 cup, 2-⅔ teaspoons, 78 pinches Sherry / Red Wine, and more.

Yes, Oxtail Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oxtail Pot

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