Oxtail Recipes: Braised oxtail with olives

Today I will give you an amazing oxtail recipe: Braised oxtail with olives. It sounds amazing right? It is very easy to prepare but we just need some time to prepare and cook it. Your guests will definitely love it. Now i will give you the inredients and preparing steps for this amazing oxtail recipe. Read for it? Let’s do this then. Details below:

Braised oxtail
Braised oxtail


  •  Salt 
  •  Pepper, freshly ground 
  •  Paprika 
  •  Flour 
  • 150 g of celery 
  • 450 g of tomato (s) 
  • 300 g onion (s) (pearl onions) 
  • 5 tbsp olive oil 
  •  powdered sugar 
  • 100 ml port, whiter 
  • 6 tablespoons tomato paste 
  • 6 carnation (s) 
  • 2 cloves of garlic, finely chopped 
  • 2 bay leaves 
  • 2 sprigs of thyme, fresh 
  • 1 branch / s rosemary, fresh 
  • 5 grains allspice, crushed 
  • 1 piece (s) of orange and lemon peel 
  • 1/2 liter of wine, red 
  • 150 g tomato (s), yellow 
  • 50 g olives, black without stone 
  • 1 1/2 kg oxtail 


Braised oxtail Ingredients
Braised oxtail Ingredients

Working time: approx. 3 hours / level of difficulty: normal / calories: not specified 
Cut the oxtail at the joints. Salt the pieces, pepper and sprinkle with a little paprika powder. Turn the oxtail into flour and tap off the excess flour. 

Cut the celery into 1.5cm, peel the tomatoes and cut the seeds into quarters. Peel the pearl onion. Heat 4 tablespoons of oil in a (preferably heavy) saucepan and slowly fry the oxtail from all sides. Sprinkle the pearl onions in the same pot with a little powdered sugar and let it dry for a while.

Deglaze with the port, let it cook almost completely. The celery. Fry tomato paste, cloves and finely chopped garlic. Tie the laurel leaves, thyme and rosemary branches together to form a bouquet garni and add to it. Add tomatoes, allspice, lemon and orange peel. Pour 150 ml of red wine. 

Place the pan in the oven preheated to 180 ° C and let the oxtail stew in its own juice for 1 hour. Add remaining red wine, sprinkle with 1 tbsp. Flour, do not stir and allow the oxtail pieces to be crusted in the oven.

Stir for 1 more hour, take out the pot, read briefly and push the pot draining the fat back into the oven and let the dish stew for another hour, pouring in as much beef stock or water as is necessary for the consistency of the sauce. 

Peel and halve the yellow and the remaining red tomatoes and remove the seeds. Heat the remaining oil, add the tomatoes, sprinkle with icing sugar and fry for 2-3 minutes. Add the olives, salt, pepper and mix well. Let the oxtail stand briefly and skim off the fat. Season and mix in tomatoes and olive and serve. For a clear sauce, skim off the fat more often. 
Today I wanted to give you a good oxtai recipe with olive oil. It will be little bit hard to prepare but you can be sure that it will worth finally. Mmh..It looks amazing. Enjoy your meal! 

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Categories:   Oxtail Recipes