The Egyptian Epicurean

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Braised oxtails (akawi) with caramelised onions

Carol Mahna

Oxtails (aka 3akawi عكاوي) are one of the tastiest, beef cuts and are a common delicacy in Egypt. Long braising them means the meat falls off the bone and the onions get a little bit burnt and wonderfully caramelised.

They’re quite gelatinous so are almost always better slow-cooked to breakdown that fat and bring out those rich flavours. My favourite thing about this recipe is how few ingredients are needed, all you need is a good batch of tails and a little bit of patience.

Ask your butcher for small to medium-sized oxtails. This shortens the cooking time and avoids any overly-fatty chunks that are normally found on larger parts of the tail.

I use my trusty Le Creuset 20cm casserole dish which I use for most recipes to be honest. It’s great, long-lasting and a great investment. Not sponsored, just thought I’d share! Alright, now let’s make some Ossobuco…

Recipe

Braised oxtails (akawi) with caramelised onions

For 4-6 people:

  • 1kg medium-sized oxtails

  • 2 tbsp ghee

  • 500g round shallots or cipoline onions (basal awerma if you’re in Egypt), peeled and left whole

  • 3 carrots, peeled and cut into 1cm pieces

  • 1 tsp salt

  • 1 tsp ground pepper

  • 1/4 cup red wine (optional)

  • Handful of parsley, chopped

Directions

  1. Preheat oven to 180C. In an ovenproof casserole dish, melt the ghee on a medium-high heat. Cook oxtails in batches until browned all round, transfer to a plate and keep to one side.

  2. Add onions and carrots to the same pan, cook for 5 minutes until onions have softened.

  3. Add salt, pepper and wine, deglazing the bottom of the pan. If omitting the wine, replace with water or chicken broth.

  4. Return the oxtails to the pan, placing them upright next to each other so they’re nice and cozy between the vegetables.

  5. Add enough water to cover half of the oxtails. Bring to the boil, then cover and simmer for 15 minutes.

  6. Transfer dish to the oven and cook covered for 40 minutes. Remove lid and cook for another 20 minutes. Everything should be browned, caramelised and bubbling. Sprinkle parsley and serve with bread that’s up to the task of soaking up all the wonderful juices. Bel hana!

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'Bel hana' is a shorter version of 'bel hana wel shefa' which roughly translates to 'with happiness and good health' and the Egyptian way of saying Bon Appetit.

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