Why can’t we get kosher oxtail? This must be one of the most popular questions facing kosher butcher’s in South Africa and many countries all over the world. Unfortunately, for kashering reasons, the tail is probably one of the most difficult parts of the animal to Treiber (de-vein) and during this process it could end up looking a little worse for wear! Maybe what we’re really missing is the unique flavour of this slow-cooked dish and the way the meat ‘just falls off the bone’! Hopefully this version of ‘oxtail’ will offer all that and more!
Mock Oxtail
Servings
6 Servings
Instructions
- Preheat the oven to 350 deg F. 2. Roll the lamb in the gravy powder and flour mixture until all the pieces are well coated. 3. Pour a little oil in a heavy-based saucepan or large frying pan and fry the meat for a few minutes just to brown it. 4. The meat must not burn, as the vegetables and wine still have to be cooked in the same pan. 5. Remove the meat from the pan and place it in a medium-sized casserole or roasting dish. 6. Pour the wine into the frying pan or saucepan and bring to the boil. While the wine is simmering, add the tomato paste and keep stirring. Pour this over the meat. 7. Return the pan to the heat, add a little oil and fry the onions, carrots, celery, garlic, ginger, pasley and thyme for a few minutes. 8. Remove the vegetables from the pan and place them on top of the meat in the casserole or roasting pan. 9. Add the chicken and beef stock to the meat and vegetables and mix well. 10. Add the canned beans (with liquid) and place a bay leaf at either end of the dish. 11. Grind a little salt and pepper over the meat. 12. Cover the casserole or roasting dish with a lid or aluminiium foil, and cook in the oven for 1 hour. 13. Reduce the heat to 320 deg F, give it a gentle stir and continue to cook, covered, for 1 1/2 hours or until tender. 14. If you think the gravy is too watery, remove the lid or foil for the last 30 minutes to allow it to reduce and thicken. 15. Serve with mashed potatoes and peas and some bread for dunking. NOTE: Ask the butcher for whole necks cut into 1 1/2 ” – 2 ” thick slices – like thick rings.
Yes you can use beef shanks. Some people (including my own Rabbi) don’t enjoy lamb. However, you could also try my Osso Bucco on this site, made with Beef Shanks!
this recipe sounds very good. I have eaten braised oxtails, my mother’s recipe that I lost. Can I use beef shanks in place of the lamb neck?
Bisto is a gravy powder, thickner, colour enhancer. In other words it gives the gravy a lovely brown colour. However, don’t worry too much as you you’ll get that lovely colour from the flour dusted meat which when you fry it. It will turn the bottom of the pan a lovely golden brown and you will be able to pick up that colouring when you deglaze. Don’t panic about the bisto.
Sharon, I’m actually not in the US. I’m an Australian. What is Bisto? But can someone tell me what gravy powder is or what I can use as a substitute?
I have to admit I’m envious! But for good reason. I’m sure your cholent tastes delicious. Have a good Shabbos
I do the same. It’s my standard cholent meat. What gravy powder, haven’t seen it where I live.
Rahel, Do you get Bisto in the US. That’s what I use.
We are very fortunate that oxtails are available. Often put one into the cholent.
It is freezing cold at the moment in SA – guess what we’re having for Shabbos lunch tomorrow!! Mock Oxtail with extra beans!! Just put on cholent pot/crockpot – can’t wait will think of you while I’m eating it!!
Now this sounds delicious. I am in Los Angeles, and am able to get glatt kosher (beef?) ox tails, actually have some in my freezer… so I’m definitely going to have to try this recipe. Thanks again, for your great recipes!