Aunt Una’s Oxtails

This is my Aunt Una’s oxtail recipe which I have modified over the years.
I have had a 15 year vegetarian fall off the wagon after smelling this recipe being served in my kitchen. Sorry Crystal : )!!!

  • 3lbs (1.3kg) oxtails with separated jointsoxtails
  • Salt and pepper
  • Olive oil
  • 2 medium yellow onion, chopped
  • 2 celery ribs, chopped
  • 1 large carrot, chopped
  • 2 cups mushrooms
  • 1 cup (475 mL) beef stock
  • 1 tablespoon of Better than Bouillon concentrate
  • 1 cup (475 mL) Madeira red wine
  • 8 whole cloves garlic, peeled and pounded
  • 2 whole bay leaves
  • 1 cup chopped tomatoes
  • 1/2 cup chopped peppers
  • 2 tsp thyme
  • 2 tsp basil
  • 1 dash of Angostura Bitters
  • 1 cup half cooked lima beans
  • 2 carrots, cut into 1 inch segments, large pieces also cut lengthwise
  • 1 tbsp honey
  • 1/2 cup raisins
  1. Mix all the above ingredients (except raisins) together in a covered cast iron baking pot.
  2. Cook in preheated oven at 350 degrees for about 2 hours. (Ovens are all different. So cook until oxtails are literally falling off the bone.) The gravy should be rich and very thick.
  3. Remove from oven and add raisins.
  4. Let sit for 15 minutes.
  5. Serve while hot over Jasmine riceoxtails

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