What comes to mind with oxtail stew is deliciously rich, warming, comfort food. The sauce is so moreish that you can use the leftovers in an oxtail risotto – if you’re lucky enough to have any left over! By BYY.
Serves 12
Ingredients:
- 1 large onion, diced
- 1 tsp. of garlic, crushed
- Olive oil for frying
- 2kg oxtail
- Salt and meat spice for seasoning
- 1 tsp dried mixed herbs
- 3 tbsp flour, for thickening
- 2 tbsp Worcestershire sauce
- 2 tbsp fruit chutney
- 1 tin of good quality, plum tomatoes (400g)
- 3 cups of chicken stock
- 1 cup of red wine
Method to make oxtail stew:
- Pre-heat your oven to 160°C.
- In a heavy-based, oven-proof pot, fry the garlic and onions until soft and transparent.
- Add the oxtail and season it with the salt, spices and herbs and continue to brown it, adding the Worcestershire sauce and chutney.
- Add the flour ensuring the oxtail is evenly coated (this will help thicken your stew).
- Add the tomato, chicken stock and red wine, ensuring that the liquid fully covers the meat and you have a good, saucy consistency.
- Place the lid on it and pop it into the oven for four to five hours.
- Stir the oxtail from time to time and check the liquid level every hour, as you don’t want it to dry out. If it needs more liquid, top it up with one cup of chicken stock at a time.
- The end result should be a hearty stew, with enough gravy to serve with rice or perhaps some mashed potato. The meat should easily come off the bone.
Recipes from author Jan Kohler’s cookbook Pink Gin and Fairy Cakes.
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FAQ’s for delicious oxtail stew recipe
What cut of meat is oxtail, and why is it suitable for stew?
Oxtail is the tail of the cattle. It is rich in collagen and becomes tender and flavourful when slow-cooked, making it perfect for hearty stews.
Can I substitute oxtail with another type of meat?
While oxtail provides a unique flavour and texture, you can substitute it with beef short ribs or lamb shanks. Adjust cooking times as needed.
What can I use if I don’t have Worcestershire sauce?
You can substitute Worcestershire sauce with soy sauce or a mixture of soy sauce and a bit of vinegar for a similar flavour.
How do I prevent the stew from drying out during cooking?
Check the liquid level every hour. If it appears to be drying out, add one cup of chicken stock at a time to maintain a saucy consistency.
Can I make this oxtail stew in a slow cooker?
Yes, after browning the oxtail and preparing the ingredients, transfer everything to a slow cooker and cook on low for 8-10 hours.
Is it necessary to use red wine in the recipe?
Red wine adds depth to the flavour of the stew, but you can substitute it with additional chicken stock or a non-alcoholic red wine if preferred.
Can I prepare this stew in advance?
Yes, oxtail stew often tastes better the next day as the flavours have time to meld. Store it in an airtight container in the fridge and reheat before serving.
What sides go well with oxtail stew?
Oxtail stew pairs wonderfully with rice, mashed potatoes, or crusty bread to soak up the delicious gravy.
How can I use any leftover stew?
Leftover oxtail stew can be used to make a rich and flavourful oxtail risotto or as a filling for savoury pies.
Can I freeze oxtail stew?
Yes, you can freeze oxtail stew. Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to three months. Reheat thoroughly before serving.
These questions and answers should help you better understand and prepare the oxtail stew recipe. Enjoy your cooking!
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