Braised oxtail with onions, anchovy, vinegar and parsley
Keep it simple: the combination of oxtail and onions has more than enough flavour for this dish.


Apart from the deliciously piquant garnish of some pickled walnuts to this undeniably rich dish, a bowl of steamed floury potatoes simply turned around with a thick slice of butter are, for me, the only other visitors welcome.
Braised oxtail with onions, anchovy, vinegar and parsley (serves 3–4)
Ingredients 1 large jointed oxtail Salt and pepper Flour 2tbspn oil 25g butter 2kg onions, peeled and thinly sliced 2 bay leaves 2tbspn red-wine vinegar 2tbspn anchovy essence 4tbspn chopped parsley 8–10 pickled walnuts
Method Pre-heat the oven to 140ºC/ 275ºF/gas mark 1. Season the oxtail and then dust with flour all over. Heat the oil and butter in a deep, cast-iron casserole dish that also has a lid. Gently fry the oxtail on all surfaces until crusted and golden. Remove them to a plate, then tip off all but a couple of tablespoons of the fat.
Turn the heat down to almost nothing, lay half of the onions in the bottom of the pot, reintroduce the oxtail in one layer together with the bay leaves and then cover with the rest of the onions.
Lay a buttered sheet of greaseproof paper (butter side down) upon the surface and put on the lid. Leave on the low heat for a couple of minutes, then slide the pot into the oven and cook for 2–3 hours—or until very tender and the meat is clearly seen to be falling away from the bone when nudged.
Remove from the oven and carefully lift out the pieces of oxtail with a slotted spoon onto a plate. Place the pot back onto a moderate heat and stir together the onions, which should now have collapsed to a golden goo. Stir in the anchovy essence, vinegar and parsley and return the oxtail, burying it in the onions.
Sign up for the Country Life Newsletter
Exquisite houses, the beauty of Nature, and how to get the most from your life, straight to your inbox.
Set the pot (without lid) over a moderate flame and simmer for a further 15–20 minutes, until the onions are sticky and unctuous. Serve directly from the pot onto hot plates, while also handing around the slices of pickled walnuts at table.
Beetroot, rosemary and balsamic tarte tatin, with Parmesan, herb-and-crumb-crusted fillet of beef and red-wine jus
Beetroot is a hugely versatile ingredient, says our kichen garden cook.
Beef with wild mushrooms and spicy cavolo nero
Served with beef and wild mushrooms or creamed and served with fish, just two of our favourite cavolo nero recipes
-
A well-connected rural playground with 23 acres on the edge of the South Downs National Park
Old House Farm is an impressive family home with a wealth of amenities that would inspire any rural passion.
By Arabella Youens Published
-
The UK gets its first ‘European stork village’ — and it's in West Sussex
Although the mortality rate among white storks can be up to 90%, the future looks rosy for breeding pairs in southern England.
By Rosie Paterson Published
-
A Continental winter warmer: creamy onion soup with caramelised-onion toast
So long the bridesmaid, onions finally get their moment in the spotlight with this delicious and comforting winter soup.
By Melanie Johnson Published
-
Perfect roast goose recipe from Mark Hix
Cooking the perfect Christmas goose, with delicious gravy, is a fantastic way to celebrate Christmas. Mark Hix explains how it's done.
By Country Life Published
-
How to make Toad in the hole, the ultimate British comfort food
Try Melanie Johnson's recipe for toad in the hole – the ultimate British comfort food – with a twist thanks to the addition of bacon and leeks.
By Melanie Johnson Published
-
The ultimate Boxing Day bacon sandwich – with a surprise ingredient
SImon Hopkinson shares his recipe for a bacon sandwich with a perfect Christmassy twist.
By Simon Hopkinson Published
-
The step-by-step, stress-free plan for cooking Christmas lunch, by Tom Aikens
Tom Aikens shares his recipes and advice for the perfect Christmas lunch: turkey, cranberry, roast potatoes and all the trimmings
By Country Life Published
-
Recipe: Simon Hopkinson's Gravadlax, a delightful Swedish cured-salmon dish
Nothing packs the same aromatic punch as a home-cured salmon flavoured with dill fronds and schnapps – and if you have too much, try poaching the leftovers. Poaching instructions before the recipe.
By Simon Hopkinson Published
-
A delicious shepherd's pie recipe to take away the winter chill
Shepherd's pie is a true British classic which always hits the spot – this delicious take on the dish comes from chef Christian Turner.
By Toby Keel Published
-
How to make a delicious Irish stew without potatoes
An Irish stew without potatoes might sound like a contradiction, but this lamb-neck and pearl-barley recipe gives the classic winter dish a rich twist.
By Simon Hopkinson Published