Braised Oxtail


  • 1.5 kg oxtail, chopped
  • Salt and pepper
  • Drizzle olive oil
  • 2 red onions, sliced
  • 1 garlic head
  • 2 carrots
  • ½ celeriac, chopped
  • 2 parsnips, diced
  • 2 bay leaves
  • 1 litre stock
  • Fresh parsley


  1. Preheat the oven to 160C.
  2. Heat the oil in a large in a pan. Brown the oxtail until brown all over. Put the browned oxtail into an oven proof dish.
  3. Return the frying pan to a low heat and add the onions, garlic, carrots and celeriac. You may need to add a little extra oil, cook until softened and lightly browned.
  4. Tip the vegetables on top of the beef and add the bay leaves. Add the stock. Season with salt and pepper.
  5. Cover the casserole dish with a lid and cook in the centre of the oven for about 3 hours. The meat should be falling off the bones.
  6. Garnish with freshly chopped parsley.

Nutrition information provided by Roving Chef’s Registered Dietician, Joan Atkinson

  • Another good source of protein this recipe also includes a nice selection of vegetables. Parsnips are a good source of fibre, vitamin C, and Folate. Celeriac is an excellent source of vitamins K and C and a good source of B6. Carrots are a great source of vitamin A and folate, and parsley is abundant in beta carotene.
  • Combining foods such as oxtail, vegetables, and herbs is a fabulous way to obtain the synergistic benefits of food -- working together to provide greater health effects! All of these vegetables are available at Borough Market, a fabulous place to find all the foods you need for a savoury and healthy meal!