ZZ2 farm land

Slow cooked Tomato Oxtail

What's better than a slowly cooked oxtail with ZZ2 Classic round tomatoes? Only more of it ... this beautiful recipe is easy and ideal for Sunday lunch with you loved ones!

Slow cooked Tomato Oxtail



Total Time: +/- 




3 kg oxtail

olive oil

2 medium leeks

2 sticks of celery

4 medium carrots

2 small red onions, diced

2 sprigs of fresh rosemary

4 fresh bay leaves

500 g ZZ2 Classic Round Tomatoes, cut into blocks

300 ml muscadel

1 litre beef stock

Worcestershire sauce

Polenta Wedges

400 g polenta, cooked according to the package instructions


Preheat oven to 170 ˚C. Heat an ovenproof pot (big enough to hold the oxtail with some room at the top) on a medium heat. Add the olive oil, leeks, celery, carrots and onions. Fry until golden brown. Add the oxtail and continue browning until all the edges of the oxtail is nicely caramelized. Add the tomatoes, muscadel, beef stock and Worcestershire and 1 litre of cold water and stir well. Bring to a boil and then place in the preheated oven for 5 hours or until the meat comes away from the bones. While the oxtail is cooking, make the polenta according to the package instructions. Pour the polenta out onto a lined baking sheet spreading to approximately 3 cm thick. Wait to cool completely. Heat a griddle pan to smoking point. Cut the polenta into triangles or wedges and place on the heated grill for 1 minute a side or until griddle marks form. Re heat in the oven with the oxtail for 10 minutes before serving with the oxtail.

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