- 1 tbsp. olive oil
- 1 onion, peeled and diced
- 2 celery stalks, diced
- 3-4 garlic cloves, peeled and diced
- 1 full oxtail (6-9 pieces)
- 4 cups beef stock or water
- 2 cups red wine
- 2 bay leaves
- 1 tbsp. tomato paste, diluted in 2-3 tbsp. water
- 1 tsp. sea salt
- Freshly ground black pepper
In a deep frying pan, saute onion, celery and garlic 2-3 minutes. Season oxtail pieces with salt and pepper and sear on all sides. Add stock, wine, bay leaves, tomato paste, sea salt and black pepper. Cover and reduce heat to medium low. Braise oxtail 3-4 hours or until soft. On the last hour, remove the cover and reduce liquid until it barely covers the bottom of the pan. Season to taste.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
Some recipes and articles on this site may contain affiliate links to products we trust and love. The money received helps keep this website and all of its healthful and delicious content FREE to the public.