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Oxtail StewApril 26th, 2015 0 Comments


I absolutely love oxtail but wasn’t sure how to prepare it so I Googled, and came across Jamie Oliver’s “insanely good oxtail stew.” Not only was it insanely good, but it was also pretty easy to make! If you can’t find oxtail at your local supermarket, most butcher shops should have some.

Either serve as a soup, or use less water/broth and serve it over mashed potatoes or rice!

Serves: 4

Ingredients:

  • 2.5 kg oxtail, chopped into 4cm chunks
  • Olive oil
  • 2 medium leeks
  • 2 stalks of celery
  • 4 medium carrots
  • A few springs of fresh thyme
  • A few sprigs of fresh rosemary
  • 4 bay leaves
  • 2 heaped Tbsp plain flour
  • 2 – 400 g tins of plum tomatoes
  • 275 ml red wine
  • Optional: Worcestershire sauce

 

Directions:

Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.

Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.

Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.

Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.

Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.

Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones. Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.

Pairing Suggestion: A full-bodied red wine, such as a Cabernet Sauvignon

 


Categorized Mains, Soups

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  • I am a web designer by day and a food enthusiast by night. I'm originally from the Fort Lauderdale/Miami area but moved to the west coast (first Oregon ans now California) three years ago. Prior to that I spent two years in France and Spain. Living in Europe not only made me a much more experimental cook, but also taught me about the importance of improvising in a recipe -- because on most days I could never find all of the ingredients I needed!

    I try to use fresh/seasonal market ingredients when available and I add hot peppers to pretty much everything (so watch out!). I hope you enjoy my recipes and feel free to share.

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