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Lyndey Milan's Braised oxtail with Italian flavours

Preparation time
Cooking time
4 - 6


  • 1 tbsp butter
  • 1 tbsp extra virgin olive oil
  • 1.5 kg oxtail
  • 1 cup (250ml) white wine
  • 2 large brown onions, diced
  • 2 medium carrots, diced
  • 1 stick celery, sliced
  • 2 cloves garlic, crushed
  • 1L (4 cups) chicken stock
  • Bouquet garni – parsley stalks and thyme
  • 6–8 small potatoes eg Nicola, halved
  • ½ cup stoned black olives
  • 1 cup peas
  • 1 cup (220g) risoni (rice-style pasta)
  • 2 tbsp finely chopped flat leaf parsley
  • 2 tbsp balsamic vinegar


  1. Place a heavy based frying pan over medium high heat and melt half the butter and oil. Brown oxtail well, in batches, pouring off excess fat in between batches. Deglaze pan with wine, scraping up any residue in the pan. Reserve.
  2. Meanwhile sweat vegetables in remaining butter and oil in a large saucepan until onion is translucent. Add browned oxtail, reserved wine, chicken stock, bouquet garni and bring to the boil. Reduce heat to a simmer, cover with a cartouche (baking paper circle) or tight fitting lid and cook until oxtail is tender, approximately 3 hours. (Alternatively this can be done in a low oven.)
  3. Cool and place in refrigerator overnight. Remove fat from the surface.
  4. Reheat and when simmering add potatoes. Cook until potatoes are tender and meat is falling off the bones. Add olives and peas and cook for a further few minutes.
  5. Meanwhile cook the risoni in a large saucepan of salted boiling water according to packet instructions. Drain and stir through chopped parsley.
  6. Taste oxtail and season if necessary, remembering that the olives will give added salt. Add balsamic vinegar. Serve with risoni.

Lyndey’s note: Alternatively, the oxtail can be taken off the bone and shredded. Do this prior to adding the vegetables. This can then be served with pasta and also makes a lovely entrée. 

Preparation time
Cooking time
4 - 6


Two Blues Sauvignon Blanc 2014
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