Mandy's Oxtail Casserole

Note: Oxtail is much more flavoursome if cooked 24 hours before serving to allow different flavours to develop.

Preheat oven to 160 degrees celsius and use a large oven proof dish for the entire cooking process.


  • 2 kg Oxtail well trimmed of fat
  • 4 Onions medium sliced of medium chopped
  • 2, 3 or 4 cloves of garlic depending on the intensity of flavour
  • 2-3 Bay leaves dried or 4-5 fresh off the tree
  • Bouquet garni of fresh herbs of choice
  • 6-8 Juniper berries slightly crushed optional
  • 500 ml beef stock preferable home made
  • 500 ml Red wine or Port
  • Good salt and Pepper to taste
  • Worcestershire Sauce to taste at end of cooking
  • Light olive Oil


  • Packet of beef or Ox Tail soup
  • 400 g button mushrooms


  1. Lightly brown oxtail pieces in olive oil and allow to drain on paper towel
  2. (Add a couple of chopped carrots and celery to add more flavour, maybe removed or left in depending on taste)
  3. Soften garlic and onion in remaining oil, careful not to over brown.
  4. Add Bay leaves, Juniper berries, salt and pepper to taste.
  5. Add either soup mix or some plain flour
  6. Cook briefly then add Wine or port
  7. This will thicken so add stock and keep stirring
  8. Once ingredients have been incorporated add browned ox tail
  9. Cover the casserole with greaseproof paper, foil and lid
  10. Cook for 3-4 hours or until meat is just clinging to the bone
  11. Refrigerate and serve 24 hours later, check seasoning and add cooked mushrooms just before serving