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Steps
- Season the oxtail with salt in all sides and the lightly dust with flour.
- Add olive oil to a large casserole dish and set over high heat.
- Brown off and seal the oxtail on all sides.
- Deglaze the pan with white wine then add 3-4 bay leaves, fresh thyme, 1 can of quality diced tomatoes and 1L beef stock.
- Place the lid on the casserole dish and place into a preheated oven set to 160C for 3 hours.
- Remove the roast from the oven and add baby potatoes cut in half.
- Place back in the oven and roast for further 1.5-2 hours until the oxtail is tender.
- Once the oxtail is nice and tender remove and allow to rest for 20 minutes.
- Serve straight on the table with fresh thyme sprinkled over the top.
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