Oxtail and Lentil Casserole


  • 5 lbs oxtail, cut up
  • 1/4 cup seasoned flour
  • 1 lb carrots, peeled
  • 1 lb parsnips, peeled
  • 1 lb onions
  • 2-3 tbs canola oil
  • 10 cups beef stock
  • 2 tbs tomato paste
  • 1 tbs dried mixed herbs
  • kosher salt and black pepper to taste
  • 1/2 cup red lentils

This technique will give you deliciously tender meat and wonderfully savory highlights with the flavors of tender oxtails, carrots, parsnips and onions.

  • Trim the fat from the oxtail, then toss the chunks in seasoned flour to coat evenly.
  • cut the carrots and parsnips into large fingers, then cut the onions into chunks.
  • Heat a little oil en each of two large flameproof casserole’s and brown the oxtail pieces, in batches on all sides. Remove with a slotted spoon.
  • Add the vegetables to the casseroles and brown lightly, then remove.
  • Add the stock,  tomato paste, mixed herbs and seasonings.
  • Bring to a boil and add the meat and then the vegetables.
  • Cover the pots tightly and cook in a preheated 325 degree oven for about 2 hours.

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