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Gone are the days when oxtail was an affordable choice for an everyday meat dish. Today, it’s a luxury well worth making for special occasions. This recipe was shared by Rhodes foods. It also features on their website . Click here for more Rhodes recipes.

Baked Tomato Oxtail


  • 800 g oxtail pieces
  • 100 ml flour
  • 30 ml olive oil
  • 2 onions, chopped
  • 30 ml chopped parsley
  • 200 ml red wine
  • 200 ml Rhodes Tomato Puree
  • 410 g Rhodes Tomato Chopped Peeled
  • 10 ml freshly grated lemon zest
  • 60 ml chutney
  • Salt and freshly ground black pepper
  • Rice or mash (to serve)

Chef's hint: It’s only possible to give an approximate time for how long the oxtail takes to cook in the oven – some cuts will take longer than others. Replace the Rhodes Tomatoes Chopped Peeled with Rhodes Tomato, Basil & Origanum.


Preheat the oven to 160C. Season the oxtail with salt and pepper, dust with flour and heat the oil in a large saucepan. Fry the oxtail in small batches until golden brown and set aside. Fry the onions until golden brown, return the oxtail to the saucepan and add the parsley, red wine, Rhodes Tomato Puree, Rhodes Tomato Chopped Peeled, lemon zest and chutney. Now transfer the mixture to a large oven dish, cover with foil and bake for about 3 hours. Serve with rice or mash and garnish with extra parsley.

Serves 4-6