Hamdi Saidani This Ridiculously good oxtail stew is a rich and tender recipe, which is made with fall-apart oxtail and a dark porter or red wine. It’s the ultimate comfort food recipe, perfect for a lazy weekend.
Ridiculously Good Oxtail Stew Ingredients
- 2.5kg oxtail, chopped into 4cm chunks (ask your butcher to do this)
- olive oil
- 2 medium leeks
- 2 sticks of celery
- 4 medium carrots
- a few sprigs of fresh thyme
- a few sprigs of fresh rosemary
- 4 fresh bay leaves
- 4 cloves
- 2 heaped tablespoons plain flour
- 2 x 400g tins of plum tomatoes
- 275ml porter or red wine
- optional: 1 litre organic beef stock
- Worcestershire sauce
How To Make Ridiculously Good Oxtail Stew
- Roast the oxtail: Preheat your oven to 220ºC/425ºF/gas 7 and place a large roasting tray inside to get hot. Carefully remove the hot tray, add the oxtail, season with salt and pepper, and drizzle with olive oil. Toss to coat and roast for about 20 minutes, until golden and caramelized.
- Sauté the vegetables: While the oxtail roasts, trim and chop the leeks, celery, and carrots into rough 2cm chunks. Heat 1 tablespoon of olive oil in a large ovenproof casserole pan over a medium-low heat. Add the chopped vegetables, thyme, rosemary, and bay leaves. Cook for about 20 minutes, stirring frequently, until soft and sweet.
- Combine the stew: Once the vegetables are soft, stir in the cloves and the flour. Pour in the tinned tomatoes and the porter or red wine. Add the roasted oxtail and any juices from its tray. Cover with the beef stock or 1 litre of cold water and stir well.
- Slow-cook in the oven: Turn the oven temperature down to 170ºC/325ºF/gas 3. Bring the stew to a boil on the hob, then put the lid on and place it in the oven for about 5 hours, stirring every hour or so, until the meat is falling away from the bone.
- Shred the meat and serve: Remove the pan from the oven and let it cool for about 10 minutes. Using tongs or rubber gloves, carefully remove the bones, stripping all the meat off and returning it to the pan. Discard the bones. Stir a good splash of Worcestershire sauce into the stew, season to taste, and serve.
Recipe Tips
- How to get the richest flavor? The first step of roasting the oxtail at a high temperature is key. This caramelization creates a deep, meaty flavor that forms the foundation of the stew.
- Can I make this ahead of time? Absolutely. This stew is a perfect make-ahead dish. The flavor is often even better the next day as all the spices have time to meld together.
- How do I know when the stew is done? The stew is ready when the oxtail meat is incredibly tender and literally falls away from the bone with a gentle nudge from a spoon.
- Can I make this in a slow cooker? Yes. Follow the steps to roast the oxtail and sauté the vegetables on the stovetop first. Then, transfer everything to a slow cooker and cook on low for 8-10 hours.
What To Serve With Oxtail Stew
This rich and hearty stew is a classic for a reason and is perfect served with something to soak up the delicious gravy.
- Creamy mashed potatoes
- A mash of mixed root vegetables, like carrots and swede
- Soft, creamy polenta
- Buttered cabbage or spinach
How To Store Oxtail Stew
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: This stew freezes exceptionally 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.
Oxtail Stew Nutrition Facts
- Serving Size: 1 serving
- Calories: 750 kcal
- Fat: 40g
- Carbohydrates: 35g
- Protein: 55g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is oxtail?
Oxtail is the culinary name for the tail of cattle. It is a gelatin-rich meat, which becomes incredibly tender and flavorful when slow-cooked, making it perfect for stews and braises.
Do I have to use porter or red wine?
The dark beer or wine adds a deep, rich flavor to the stew. If you prefer not to use alcohol, you can substitute it with an equal amount of extra beef stock.
Why is my stew so thin?
If your stew seems too liquidy at the end of the cooking time, you can simply remove the lid and let it simmer on the stovetop for another 15-20 minutes to allow the sauce to reduce and thicken.
Try More Recipes:
Ridiculously Good Oxtail Stew Recipe
Course: DinnerCuisine: BritishDifficulty: Easy8
25
minutes5
20
minutes750
kcalA deeply rich and flavorful slow-cooked stew with fall-apart tender oxtail, root vegetables, and a dark, savory gravy.
Ingredients
2.5kg oxtail, chopped into 4cm chunks
2 medium leeks, 2 celery sticks, 4 medium carrots, chopped
Fresh thyme, rosemary, and bay leaves
4 cloves
2 tbsp plain flour
2 x 400g tins plum tomatoes
275ml porter or red wine
1 litre beef stock (or water)
Worcestershire sauce, olive oil, salt, pepper
Directions
- Preheat oven to 220ºC/425ºF. Roast the seasoned oxtail in a hot tray for 20 minutes until caramelized.
- Meanwhile, in a large ovenproof casserole pan, sauté the chopped leeks, celery, carrots, and herbs for 20 minutes until soft.
- Reduce oven to 170ºC/325ºF. Stir the cloves and flour into the vegetables. Add the tomatoes, porter/wine, roasted oxtail with its juices, and the stock.
- Bring to a boil, then cover and cook in the oven for 5 hours, until the meat is falling off the bone.
- Let it cool slightly, then shred the meat from the bones and return it to the stew.
- Stir in a good splash of Worcestershire sauce and season to taste before serving.
Notes
- This is a “principal recipe” that can be turned into a soup or served with pasta.
- The long, slow cooking time is essential for the melt-in-your-mouth texture.
- The stew is even better if made a day in advance, as this allows the flavors to deepen.
- Don’t be afraid to let the oxtail get a deep, dark color during the initial roast; this is where the flavor comes from.