oxtail stew recipe

If like me you are craving hearty comfort food then have I ever got a recipe for you this slow cook sensation creates a large vat of stew that can make several dinners and only gets better the longer it sits. It also can be frozen making it extremely useful for weeknights. Simply thaw and reheat.

Oxtail is a cheap old fashioned cut, like most cheaper cuts it benefits from a long slow cook to make it tender. My recipe takes 5 hours in the oven so that the meat becomes so tender that it comes away from the bone with the slightest nudge with a wooden spoon. If it makes things easier you can pop it into a slow cooker rather than the oven, especially handy when your working.

I recommend eating with a large bowl of buttery mash or champ potatoes. To change things up for the next meal cook some pappardelle pasta, reheat and stir through the meat sauce, and sprinkle with a generous amount of parmesan for a rich and delicious ragu, or top with puff pastry for a delicious and simple pie to take care of the leftovers.

A slow cook sensation and a crowd-pleaser. This recipe is well worth the wait.

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oxtail stew recipe

Yields6 Servings

 2.50 kg Oxtail, cut into 4cm pieces
 3 tbsp Plain flour
 Salt & pepper
 3 tbsp Olive oil
 2 Onions
 4 Carrots
 2 Stalks celery
 3 Cloves garlic
 1 x75cl bottle red wine
 2 x 400g cans chopped tomatoes
 1 tbsp Worchsteshire sauce
 2 Bay leaves
 1 Small bunch Thyme, Leaves stripped from stalk

1

Add the oxtail, flour, and salt and pepper into a large zip lock bag. Seal and shake the bag to coat the meat in seasoned flour.

2

Heat 2 tablespoons of olive oil in a casserole pan over high heat. Brown the meat in the hot oil, this will need to be done in two or three batches depending on the dimensions of your pan. Allow the meat to gain a good colour and caramelize before turning over in the pan to brown the other side. Then transfer to a plate and repeat the process until all the meat has been browned.

3

Meanwhile, you can get on with chopping up all the vegetables. Peel and chop the onion and carrots. Then chop the celery and finely grate the garlic. Using the pan you browned the oxtail in, lower the heat to low. Add the remaining olive oil, if needed. Add all the vegetables and cook stirring occasionally until the vegetables have softened slightly and the onions have become translucent. Tip any remaining flour from the zip lock bag into the pan.

4

Return the oxtail to the casserole. Turn the heat under the pan up high. Pour in the red wine and scrape up any caramelised bits that are stuck to the bottom of the pan with a wooden spoon. Add the cans of tomato, Worcestershire sauce, and bay leaves. When it begins to bubble again, put a lid on, and transfer to a 160˚C oven for 5 hours until the meat is falling off the bone.

5

You can serve straight away or alternatively, allow to sit until cool enough to remove the bones. It helps to glove up for this stage. The meat should come away easily from the bone.

Ingredients

 2.50 kg Oxtail, cut into 4cm pieces
 3 tbsp Plain flour
 Salt & pepper
 3 tbsp Olive oil
 2 Onions
 4 Carrots
 2 Stalks celery
 3 Cloves garlic
 1 x75cl bottle red wine
 2 x 400g cans chopped tomatoes
 1 tbsp Worchsteshire sauce
 2 Bay leaves
 1 Small bunch Thyme, Leaves stripped from stalk

Directions

1

Add the oxtail, flour, and salt and pepper into a large zip lock bag. Seal and shake the bag to coat the meat in seasoned flour.

2

Heat 2 tablespoons of olive oil in a casserole pan over high heat. Brown the meat in the hot oil, this will need to be done in two or three batches depending on the dimensions of your pan. Allow the meat to gain a good colour and caramelize before turning over in the pan to brown the other side. Then transfer to a plate and repeat the process until all the meat has been browned.

3

Meanwhile, you can get on with chopping up all the vegetables. Peel and chop the onion and carrots. Then chop the celery and finely grate the garlic. Using the pan you browned the oxtail in, lower the heat to low. Add the remaining olive oil, if needed. Add all the vegetables and cook stirring occasionally until the vegetables have softened slightly and the onions have become translucent. Tip any remaining flour from the zip lock bag into the pan.

4

Return the oxtail to the casserole. Turn the heat under the pan up high. Pour in the red wine and scrape up any caramelised bits that are stuck to the bottom of the pan with a wooden spoon. Add the cans of tomato, Worcestershire sauce, and bay leaves. When it begins to bubble again, put a lid on, and transfer to a 160˚C oven for 5 hours until the meat is falling off the bone.

5

You can serve straight away or alternatively, allow to sit until cool enough to remove the bones. It helps to glove up for this stage. The meat should come away easily from the bone.

Oxtail Stew

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