Archive for 13 Apr ’14


Braised Oxtail

Having a cast iron cookpot makes slow cooking difficult joints of meat, like oxtail, very easy.  We just fried the oxtail pieces to seal them, then added them to the pot with some onions, carrots, thyme and bay leaves, added a little beef stock, and put it in the oven at around 140C for a couple of hours.  The result is deeply flavoured rich pieces of meat.