Oxtail Stew 3 Ways

6m
Serves 1
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Directions

  1. 1Preheat the oven to full whack.
  2. 2Season the oxtail with black pepper and sea salt.
  3. 3Add olive oil to the oxtail.
  4. 4Roast the oxtail until golden brown in the preheated oven. This takes around 20 minutes.
  5. 5While oxtail is roasting, chop carrots, celery, and leeks into similar sizes.
  6. 6In a casserole-style pan, add olive oil and sauté carrots, celery, and leeks.
  7. 7Add cloves, salt, and pepper to the sautéed vegetables.
  8. 8Add rosemary, thyme, and bay leaf to the pan and cook for 10 minutes.
  9. 9Remove the roasted oxtail from the oven.
  10. 10Add 2 heaped tablespoons of flour to the vegetables.
  11. 11Add 280 ml of porter beer and mix well.
  12. 12Add 2 tins of tomatoes and mix well.
  13. 13Add the roasted oxtail to the pan.
  14. 14Add 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
  15. 15After 5-6 hours, remove from oven, let cool down, and remove the oxtail from the bone.
  16. 16Season with salt and Worcestershire sauce.
  17. 17Serve the oxtail stew in three ways: with pasta, on mashed potatoes with kale, or as a soup.

Ingredients

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

Equipment

ovencaserolle style panknifecutting board

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