Other

Oxtail Stew

Name: Oxtail Stew
Prep time: 30 min
Total time: 4 min
Yield: 6 - 8 people
Ingredients: 3kg oxtail pieces; 1 cup all-purpose flour; Olive oil; 3 leeks, trimmed and sliced; 3 celery stalks, sliced; 2 carrots, sliced; 4 cloves garlic, crushed; 1 rosemary sprig; 3 thyme sprigs; 2 bay leaves; 2 cups beef stock; 2 400g tinned tomatoes; 1 Tbsp balsamic vinegar; Water to cover the meat

Substitute oxtail with beef shin on the bone or brisket.

Method

Pre-heat the oven to 170°C/325°F.
Start by generously drizzling olive oil over the oxtail and seasoning well with salt and pepper.
Heat a large oven-proof casserole dish/pot over a medium-high heat, working in batches, add a few pieces of oxtail at a time and fry until browned on both sides. Remove the beef and set aside.
Trim and slice the leeks, celery and carrots and prepare potatoes if you are making mash to accompany the stew.
Add the leeks, celery and carrots to the pot, saute over a medium-high heat with a few tablespoons of olive oil and cook until softened.
Stir in the remaining ingredients, return the beef to the pot and bring to the boil.
Top up the pot with enough water to cover the meat and use a tight-fitting lid. Transfer it to the oven and cook for 4 hours.
Spoon this rich oxtail stew over a serving of fluffy mashed potatoes and don’t forget a bowl for the bones.