Rich and Hearty Oxtail Stew

Rich and hearty oxtail stew served in a white bowl with creamy mashed potato.
Hearty Oxtail Stew With Creamy Mash

This is a rich and hearty oxtail stew that only gets better with thyme (get it lol). The best part of cooking stews is that you get to put minimal effort in at the start. Pop them in the oven, forget about them for hours and get an amazing dish at the end that has bags of flavor. As with most slow cooked stews, it is good to cook it for as long as possible. I cooked it for 7 hours but depending on your oven, cook it until the meat is falling off the bone.

Although, oxtail sounds like it comes from oxen, these days it comes from the tail of cows. It’s a tough piece of meat but has an amazing flavor. Give the oxtail some love in the start and you will be rewarded with a rich and hearty stew. Start it in the morning and leave it to cook all day long. It will taste even better the next day so leave it in the fridge overnight and reheat gently.

What to serve with your hearty oxtail stew?

  1. This stew goes great with creamy mashed potatoes or over some nice al dente pappardelle.
  2. If you are thinking of having a three course meal then match this main with a beautiful light starter like Scallops with a Pea Puree.
  3. Enjoy your meal with a rustic red wine such as a Syrah or a Malbec.

Tips for a great stew

  1. Trim off any excess fat and pat the meat dry with paper towels before you sear it. This will help get a lovely brown color on it.
  2. When you are checking you oven every few hours, make sure it is simmering and not boiling.
  3. If you have the time, cook everything in the same oven dish. Once the oxtail is seared for 20 minute in the oven, put it aside on a large plate and cook the vegetables in it. That way you save on wash up and you can keep all the flavor in the one pot.
Rich and hearty oxtail stew served in a white bowl with creamy mashed potato.

Rich and Hearty Oxtail Stew

Oxtail slowly cooked in a rich and hearty stew.
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Prep Time 1 hr
Cook Time 7 hrs
Total Time 8 hrs
Course Main Course
Cuisine Asian, South American, West African
Servings 6 servings
Calories 1239 kcal

Ingredients
 
 

  • 2.5 kg Oxtail Pieces chopped into chunks by your butcher
  • 3 tablespoons Olive Oil
  • 2 teaspoons Salt
  • 2 teaspoons Black Pepper
  • 2 medium Leeks washed and cut lengthways
  • 2 ribs Celery washed and cut lengthways
  • 3 medium Carrots washed and peeled
  • 100 g Chorizo skin removed
  • 1 teaspoon Paprika
  • 3 sprigs Thyme remove the leaves from the stalk
  • 3 sprigs Rosemary remove the leaves from the stalk
  • 3 fresh Bay Leaves
  • 3 tablespoons Plain Flour
  • 400 g Skinless Plum Tomatoes
  • 50 ml Passata
  • 200 ml Red Wine
  • 300 ml Beef Stock
  • Splash of Worcestershire Sauce

Instructions
 

  • Preheat the oven to 220°C/200°C fan/430°F.
  • Place a large roasting tray into the oven. When it is hot, remove it and carefully add in the oxtail. Pour two tablespoons of olive oil over it and season with salt and pepper. Mix well.
  • Place the tray back onto the middle shelf of the oven for 20/30 minutes, or until it is golden in color.
  • Chop the leeks, celery and carrots into small 2cm chunks.
  • Place them into a large casserole pan or a large heavy pot over a medium low heat with 1 tablespoon of oil.
  • Chop the chorizo into small chunks. Add them to the pan.
  • Add the paprika and stir for 1 minute.
  • Roughly chop the thyme and rosemary leaves. Add them and the bay leaves in and cook for around 20 minutes or until the veg is soft and sweet.
  • Remove the oxtail from the oven and set aside.
  • Reduce the oven temperature to 170°C/150°C fan/340°F.
  • Add the flour to the vegetable mixture. Combine well and cook for 2 minutes.
  • Pour in all of the tomatoes, passata and red wine, stir to combine.
  • Add the pieces of oxtail into the casserole pan and any roasting liquids from its oven tray. Cover with the beef stock and stir everything together.
  • Bring the mixture to a boil, then put on the lid and place it in the hot oven for 7 hours or as long as possible. Cook it until the meat falls away from the bone.
  • Check it every few hours to stir, turn the meat or add water if it looks like it is drying out.
  • When it is finished cooking, remove it from the oven and leave it to cool for 5 to 10 minutes.
  • The bones will be very hot so use gloves or a knife and fork to strip the meat from the bones. Put the meat back in the pan. No need to keep the bones.
  • Add a splash of Worcestershire sauce and mix. Taste and see does it need anymore salt or pepper.
  • Serve with creamy mashed potato and a glass of red wine. Enjoy!

Notes

  1. Trim off any excess fat and pat the meat dry with paper towels before you sear it. This will help get a lovely brown color on it.
  2. When you are checking you oven every few hours, make sure it is simmering and not boiling.
  3. If you have the time, cook everything in the same oven dish. Once the oxtail is seared for 20 minute in the oven, put it aside on a large plate and cook the vegetables in it. That way you save on wash up and you can keep all the flavor in the one pot.

Nutrition

Calories: 1239kcalCarbohydrates: 16gProtein: 134gFat: 66gSaturated Fat: 25gCholesterol: 469mgSodium: 1927mgPotassium: 536mgFiber: 3gSugar: 6gVitamin A: 6393IUVitamin C: 18mgCalcium: 142mgIron: 19mg
Keyword Oxtail Stew
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