Australian

Gran’s Braised Oxtail

Author: Jason Wilkes


1.5 kg of oxtail pieces cut and dusted in seasoned flour

2tbs oil

2 medium size onions

1 large carrot

3 cloves garlic, peeled and crushed

2 bay leaf

1 sprig of thyme

60g tomato paste

400g tin crushed tomato

100ml of red wine

Enough water to cover

Salt, whole ground white or black pepper ( to season the flour and adjust at the end of cooking)

Zest of 1 lemon


This dish is sticky and flavoursome comfort food that brings back many fond memories. It is also best excuse for you to be eating with your hands when sucking that last bit of meat off the bone.

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