Quick & Easy

Braised oxtail with orange gremolata

Warm up on a cold winter's evening with this melt-in-your-mouth stew.
Braised oxtail with orange gremolata
3H 20M


Orange gremolata


1.Preheat oven to 160°C (140°C fan-forced).
2.Coat oxtail in flour; shake off excess. Heat half of the oil in large flameproof casserole dish; cook oxtail, in batches, until browned all over.
3.Heat remaining oil in same dish; cook onion and garlic, stirring, until onion softens. Return oxtail to dish with sherry, undrained tomatoes, stock, the water, herbs and rind; cook, covered, in oven about 3 hours or until oxtail is tender. Stir in chopped tomato.
4.Meanwhile, combine ingredients for orange gremolata in small bowl.
5.Serve oxtail sprinkled with gremolata on mashed potato, if desired.

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