French Style Braised Oxtail (Queue de Boeuf aux Carottes)

A rustic recipe of fork-tender oxtail in a rich red wine sauce with carrots.

Known as “Queue de boeuf aux carottes”, this French Style Braised Oxtail recipe yields fall-of-the-bone oxtail in a rich, velvety and utterly flavorful red wine sauce with carrots, leeks and herbs. This rustic dish is easy to make, offering a hearty experience perfect for warming up winter nights. Whether you’re new to oxtail or simply seeking a comforting winter dish, this recipe is for you!

• 1 kg oxtail, cut into segments
• 1.5 tsp salt
• 1 tbsp butter
• 2 tbsp (15ml) Extra virgin olive oil
• 3 garlic cloves, peeled and diced
• 1 large onion, peeled and sliced in half rounds
• 3 carrots, peeled and cut roughly
• 1 leek, white parts only, thinly sliced.
• 2 tbsp (15g) all-purpose flour
• 1/4 tsp black pepper
• 4 cups (1L) red wine
• 1 cup (250ml) beef stock
• 4 bay leaves
• Chopped fresh parsley for garnish