Oxtail Stew

Old-fashioned Oxtail Stew, served with mashed potato.

Oxtail Stew

• 2.5 kg oxtail , chopped into 4 cm chunks (ask the  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 400 g tins of plum tomatoes


• 275 ml  red wine


• 1 liter beef stock


• Worcestershire sauce

1. Preheat the oven to 220 º C/425 º F/gas 7. and place a large roasting tray in the oven to preheat.


2. Carefully remove the hot tray from the oven, then add the oxtail.


3. Season and drizzle over a good lug of olive oil, then toss to coat the Oxtails and place in the hot oven for around 20 minutes, or until golden and caramelized.


4. Meanwhile, trim and halve the leeks and celery length-ways, then chop into rough 2 cm chunks.


5. Peel and chop the carrots into 2 cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.


6. 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.


7. Meanwhile, remove the oxtail from the oven and set aside.


8. Reduce the oven temperature to 170 º C/325 º F/gas 3.


9. Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and the wine.


10. Add the oxtail and any roasting juices, cover with the beef stock and stir well.


11. 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.


12. Remove the pan from the oven and leave to cool for about 10 minutes.


13. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.


14. Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.