Winter Oxtail Stew

Fri, 12 November 2021

Chef: Dean Diplock

Ingredients
(Serves 6-8)

Oxtail (meaty pieces)
Carrots peeled and chopped into chunks
Onion finely chopped
Celery finely chopped
Garlic cloves finely chopped
Bay Leaves
Rosemary
Ground Cummin
Ground Coriander
Cloves
Red wine
Tomato purée
Beef Bouillion
Beef or chicken stock
Olive Oil
Salt and pepper to taste

To serve:
Serve with polenta, rice or mashed potato

Method
Preheat the oven to 180°C/350°F/gas 4.
Season the oxtail generously with salt. In a large pot set over high heat, brown the oxtail in batches in olive oil.
Remove and set aside. Add the onions, celery and carrots and cook until golden and just starting to soften.
Add the butter, garlic, tomato puree, spices and herbs and sauté for another minute.
Add the red wine and allow to reduce slightly. Add the oxtail back into the pot.
Pour in the stock, just enough to cover the oxtail. Reserve the rest. Season with salt and pepper.
Bring up to a boil then reduce the heat, cover with a lid and place into the oven & bake for 3 hours. Check every 45 minutes if the oxtail needs more stock and top up as needed.
Remove the lid for the last hour of cooking to allow the sauce to reduce. Ensure the meat is falling from the bone when finished.
Serve the soft oxtail with mashed potatoes, polenta or rice.