Oxtail Provencale Recipe


Difficulty LevelMediumHealth IndexAverage


 Oxtail1 Large, cut up
 Seasoned flour3⁄4 Cup (12 tbs)
 Oil30 Milliliter (2 Tablespoon)
 Onions2 , peeled and sliced
 Garlic2 Clove (10 gm), crushed
 Carrots2 Large, peeled and sliced
 Celery stick2 , scrubbed and sliced
 Canned peeled tomatoes14 Ounce (1 Can, 396 Gram)
 Tomato puree15 Milliliter (1 Tablespoon)
 Stock1 Pint (600 Milliliter)
 Oregano2 Teaspoon
 Salt To Taste
 Freshly ground black pepper To Taste
 Black olives12


Trim the oxtail of excess fat and coat the pieces in seasoned flour.
Fry in the oil until evenly browned all over.
Transfer to a large ovenproof casserole.
Fry the onions and garlic in the same oil until lightly coloured then add to the casserole with the carrots, celery, tomatoes, tomato puree, stock, oregano and plenty of seasonings.
Cover tightly and cook in a warm oven for 3 hours.
If possible, cool and chill overnight in order to remove the layer of fat easily.
If not, spoon off all the fat from the surface before continuing.
Add the olives, taste and adjust the seasonings and return the casserole to the oven for another hour before serving.