Total Time
3h 15m
Serves
X 4 – 6
Total Time
3h 15m
Serves
X 4 – 6
A note from our chef
My traditional oxtail stew uses wine as the main cooking liquor, but beer also works really well, especially dark beers, try a stout or porter such as Guinness.
Rosie recommends: Oxtail needs a little care when preparing and takes a long time to cook, in order to render it tender. It more than makes up for this though in its flavour, which is wonderfully rich and beefy.
Here’s what you’ll need
- 1 tbsp Plain flour
- Salt and pepper
- 1 Large oxtail, about 1.2kg to 1.4kg, jointed
- 2 tbsp Rapeseed oil
- 2 Onions, peeled and roughly diced
- 4 Small, trimmed sticks of celery, diced
- 3 Carrots, peeled and sliced
- 4 Cloves garlic, peeled and finely chopped
- 3 tbsp Tomato puree
- 2 Bay leaves
- 1/2 tsp Thyme
- 1 Beef stock cube made up with 300ml boiling water
- Half a bottle (375cl) of good red wine
Step-by-step method
- Preheat the oven to 180C/160C Fan.
- Season the flour with salt and pepper and toss the oxtail joints in the seasoned flour until they are coated on all sides.
- Heat the oil in a large sauté pan (that has a lid) and brown the oxtail on all sides, do this in batches.
- Remove the browned oxtails from the pan and set aside.
- Add the onions and celery to the pan and fry for 2 minutes.
- Add the carrots and garlic and fry for a further 2 minutes, stirring all the time. Then add the herbs and the tomato puree and stir well before adding the wine and beef stock.
- Stir well and add the oxtail back to the pan. Season to taste with salt and pepper, place the lid on the pan and cook slowly in the pre-heated oven for 3 hours, until the meat is meltingly tender and is almost falling off the bone.
- Serve with mashed potato and seasoned root vegetables.
