Oxtail Stew 3 Ways

6 mins
Serves 1
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Directions

  1. 1Preheat the oven to full whack.
  2. 2Preheat the oven to full whack.
  3. 3Preheat the oven to full whack.
  4. 4Season the oxtail with black pepper and sea salt.
  5. 5Season the oxtail with black pepper and sea salt.
  6. 6Season the oxtail with black pepper and sea salt.
  7. 7Add olive oil to the oxtail.
  8. 8Add olive oil to the oxtail.
  9. 9Add olive oil to the oxtail.
  10. 10Roast the oxtail until golden brown in the preheated oven. This takes around 20 minutes.
  11. 11Roast the oxtail until golden brown in the preheated oven. This takes around 20 minutes.
  12. 12Roast the oxtail until golden brown in the preheated oven. This takes around 20 minutes.
  13. 13While oxtail is roasting, chop carrots, celery, and leeks into similar sizes.
  14. 14While oxtail is roasting, chop carrots, celery, and leeks into similar sizes.
  15. 15While oxtail is roasting, chop carrots, celery, and leeks into similar sizes.
  16. 16In a casserole-style pan, add olive oil and sauté carrots, celery, and leeks.
  17. 17In a casserole-style pan, add olive oil and sauté carrots, celery, and leeks.
  18. 18In a casserole-style pan, add olive oil and sauté carrots, celery, and leeks.
  19. 19Add cloves, salt, and pepper to the sautéed vegetables.
  20. 20Add cloves, salt, and pepper to the sautéed vegetables.
  21. 21Add cloves, salt, and pepper to the sautéed vegetables.
  22. 22Add rosemary, thyme, and bay leaf to the pan and cook for 10 minutes.
  23. 23Add rosemary, thyme, and bay leaf to the pan and cook for 10 minutes.
  24. 24Add rosemary, thyme, and bay leaf to the pan and cook for 10 minutes.
  25. 25Remove the roasted oxtail from the oven.
  26. 26Remove the roasted oxtail from the oven.
  27. 27Remove the roasted oxtail from the oven.
  28. 28Add 2 heaped tablespoons of flour to the vegetables.
  29. 29Add 2 heaped tablespoons of flour to the vegetables.
  30. 30Add 2 heaped tablespoons of flour to the vegetables.
  31. 31Add 280 ml of porter beer and mix well.
  32. 32Add 280 ml of porter beer and mix well.
  33. 33Add 280 ml of porter beer and mix well.
  34. 34Add 2 tins of tomatoes and mix well.
  35. 35Add 2 tins of tomatoes and mix well.
  36. 36Add 2 tins of tomatoes and mix well.
  37. 37Add the roasted oxtail to the pan.
  38. 38Add the roasted oxtail to the pan.
  39. 39Add the roasted oxtail to the pan.
  40. 40Add water to the pan until the oxtail is covered. Bring to boil and simmer for 5-6 hours in the oven at 150°C/300°F
  41. 41Add water to the pan until the oxtail is covered. Bring to boil and simmer for 5-6 hours in the oven at 150°C/300°F
  42. 42Add water to the pan until the oxtail is covered. Bring to boil and simmer for 5-6 hours in the oven at 150°C/300°F
  43. 43After 5-6 hours, remove from oven, let cool down, and remove the oxtail from the bone.
  44. 44After 5-6 hours, remove from oven, let cool down, and remove the oxtail from the bone.
  45. 45After 5-6 hours, remove from oven, let cool down, and remove the oxtail from the bone.
  46. 46Season with salt and Worcestershire sauce.
  47. 47Season with salt and Worcestershire sauce.
  48. 48Season with salt and Worcestershire sauce.
  49. 49Serve the oxtail stew in three ways: with pasta, on mashed potatoes with kale, or as a soup.
  50. 50Serve the oxtail stew in three ways: with pasta, on mashed potatoes with kale, or as a soup.
  51. 51Serve the oxtail stew in three ways: with pasta, on mashed potatoes with kale, or as a soup.

Ingredients

  • 2.5 kilos oxtail
  • 2.5 kilos oxtail
  • 2.5 kilos oxtail
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 6 carrots
  • 6 carrots
  • 6 carrots
  • 1 celery
  • 1 celery
  • 1 celery
  • 2 leeks
  • 2 leeks
  • 2 leeks
  • 3 cloves
  • 3 cloves
  • 3 cloves
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 leaf bay
  • 1 leaf bay
  • 1 leaf bay
  • 2 heaped tablespoons flour
  • 2 heaped tablespoons flour
  • 2 heaped tablespoons flour
  • 280 ml porter beer
  • 280 ml porter beer
  • 280 ml porter beer
  • 2 tins tomatoes
  • 2 tins tomatoes
  • 2 tins tomatoes
  • 1 enough to cover water
  • 1 enough to cover water
  • 1 enough to cover water
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Worcestershire sauce
  • 1 Parmesan cheese
  • 1 Parmesan cheese
  • 1 Parmesan cheese
  • 1 pasta
  • 1 pasta
  • 1 pasta
  • 1 mashed potatoes
  • 1 mashed potatoes
  • 1 mashed potatoes
  • 1 kale
  • 1 kale
  • 1 kale

Equipment

ovencaserolle style panknifecutting board