I only make oxtail for a crowd larger than 12 people as it’s much easier making it in a giant pot and the only pot big enough for 6kg of oxtail (and that I can afford) is my giant aluminium Tiger Pot.
The Heart or Tiger brand of aluminium cookware is as cheap as chips and available from Macro, Wespack or Jumbo Cash and Carry.
I also have a big oven so this huge pot goes into the oven, eliminating stirring and the possibility of burning the bottom of the oxtail (as the pot is cheap and has a really thin base)
My husband hates beans, so I omit the traditional haricots in favour of orange zest, mustard and oregano.
I serve it on buttery mash with a dash of whole grain mustard or grated parmesan.
Oxtail (6) I triple this recipe for my crowd
- 2kg oxtail
- 5 tablespoons cornflour
- 1 teaspoon pepper
- 1-2 teaspoons salt
- 2 tablespoons mustard powder
- 1 onion
- 6 garlic cloves
- 3 cups red wine
- 2 tins chopped Italian tomatoes
- 4 orange peel twists (no pith) or grated zest
- 1 cup freshly squeezed orange juice
- 1 punnet button onions
- 1 punnet baby carrot rounds
- Fresh oregano
- 1-2 tablespoons Nomu lamb or beef fond
- Coat the oxtail pieces in the salt, pepper, mustard powder and cornflour
- Brown the oxtail in the pot in batches and remove.
- Fry the chopped onion with garlic
- Place the oxtail back into the pot and add the remaining ingredients and bring to the boil
- Place the pot the oven and cook for 4-5 hours at 160 ˚C. If you are tripling the recipe cook for 5-7 hours.
- I leave mine in the oven overnight (from 7PM) at 100-120 ˚C ( The smell the next morning is indescribable and there is no doubt you will be eating oxtail on toast at 7AM)