Braised Oxtail with Gremolata

A slow-food sensation! The oxtail is cooked in a Le Creuset Signature Oval Casserole until falling off the bone tender. Gremolata gives the dish a real flavour boost, for a stew that simply melts in the mouth.


Serves 6

Preparation Time

Cook time

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  • 2.5kg oxtail
  • 2 onions, finely chopped
  • 3 celery spears, finely chopped
  • 3 large carrots, finely chopped
  • 2 bay leaves
  • 1 x 400g tin of chopped tomatoes
  • 250ml red wine
  • 2 garlic cloves, crushed
  • 500ml beef stock
  • Salt and pepper, to taste


  • 4 Tbsp. fresh parsley, chopped
  • 2 garlic cloves, crushed
  • Zest of 1 lemon


Preheat the oven to 200°C.

In a Le Creuset Signature Oval Casserole, brown the oxtail in a few tablespoons of olive oil on a medium heat then remove from the casserole.

Add the onions, celery and carrot and sweat off with a pinch of salt until soft and fragrant.

Add the bay leaves, chopped tomatoes, red wine, seasoning and garlic and allow to come to a simmer. Place the oxtail back in the casserole and pour in the beef stock.

Cover the casserole and place in the oven. Leave for 3-4 hours until the oxtail is soft and fully cooked through. Half way through cooking, check on the liquid level in the pot and add more beef stock if necessary.

To make the gremolata, mix together all the ingredients in a small bowl.

Season to taste and serve with the gremolata and starch of your choice.

Click to view the video for this recipe at our Youtube Channel.

Recipe and images courtesy of Alida Ryder.