Oxtail Stew Recipe

This Oxtail Stew Recipe is a rich and tender recipe, which is made with quality oxtail and sweet dates. It’s the ultimate comfort food recipe, ready in about 3 hours and 30 minutes.

Oxtail Stew Recipe Ingredients

For the Stew:

• 50g plain flour
• 2.5kg quality trimmed oxtail, cut into rounds
• 500g shallots
• 3 cloves of garlic
• 5-7.5cm piece of ginger
• Olive oil
• 1 teaspoon ground cloves
• 1 whole nutmeg, for grating
• 1 large orange or 2-3 strips of dried orange peel
• 1 punnet of dates (soft, such as Medjool)
• Balsamic or sherry vinegar
• Sea salt and black pepper

For the Braised Kale:

• 1 large bunch of kale
• 3 thick slices of streaky bacon
• 1 clove of garlic
• 1 fresh red chilli, or to taste

How To Make Oxtail Stew Recipe

1. Prepare the oxtail: Preheat the oven to 200ºC/gas 6. Season the flour with salt and pepper, then dredge the oxtail pieces in it until well coated.
2. Sauté the aromatics: Peel and finely dice the shallots and garlic. Peel and grate the ginger. In a large frying pan, gently cook the shallots and garlic in oil until fragrant. Transfer them to a large, ovenproof dish.
3. Brown the oxtail: In the same pan, heat more oil and brown the oxtail pieces on all sides, working in batches if necessary. Place the browned oxtail over the shallots and garlic in the ovenproof dish.
4. Braise the stew: Add the cloves, ginger, a good grating of nutmeg, and the orange peel to the dish. Cover the meat with 2cm to 3cm of water. Place in the oven for 15 minutes, then reduce the temperature to 140ºC/gas 1 and simmer gently for about 2 hours and 30 minutes, until the meat is just tender.
5. Finish the stew: Destem and add the dates and a splash of vinegar to the stew. Cook for another 30 minutes, until the dates are plump and the meat is very tender.
6. Prepare the kale: Blanch the kale in boiling salted water for 3-4 minutes, then drain well. Dice the bacon and fry it with sliced garlic until cooked. Stir in the finely chopped chilli and the blanched kale.
7. Serve: Skim any excess fat from the surface of the stew. Serve the oxtail pieces with a few dates, some of the rich juices, and the braised kale.

Recipe Tips

• How to get the most tender oxtail? A long, slow braise in the oven at a low temperature is the secret. This allows the tough connective tissues and collagen in the oxtail to break down completely, resulting in incredibly rich, fall-off-the-bone meat.
• Can I make this ahead of time? Yes, this stew is a perfect make-ahead meal. The flavor is often even better the next day. You can prepare the entire stew, let it cool, and refrigerate it. The fat will solidify on top, making it very easy to skim off before reheating.
• What kind of dates are best? Soft, plump dates like Medjool are ideal as they will soften beautifully in the stew without completely disintegrating.
• Why dredge the oxtail in flour? Coating the oxtail in seasoned flour before browning not only helps to create a beautiful crust on the meat but also helps to thicken the stewing liquid as it cooks, creating a richer sauce.

What To Serve With Oxtail Stew

This is a rich and hearty meal that is wonderful with something to soak up the delicious sauce.

• Creamy mashed potatoes or polenta
• A simple rice pilaf
• Crusty bread
• A simple green salad to cut the richness

How To Store Oxtail Stew

• Refrigerate: Store leftover stew in an airtight container in the refrigerator for up to 3 days.
• Freeze: Oxtail stew freezes very well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Oxtail Stew Nutrition Facts

• Calories: 750 kcal
• Carbohydrates: 45g
• Protein: 60g
• Fat: 38g
• Saturated Fat: 15g
• Sodium: 850mg
• Fiber: 8g
• Sugar: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Beef & Quince Stew Recipe
• Jools’ Simple Beef Stew Recipe
• Ridiculously Good Oxtail Stew Recipe