Nose to Tail Cooking - Slow Braised Oxtail Stew

Rich and tender, this slow braised oxtail stew is a classic and delicious dish, and regularly features on the Robinson menu in the Winter months… unless you are Emma, who would eat this all year round!

We serve ours with mash, but also recommend some good old roast potatoes too, cooked with our fresh beef dripping - delicious!

Ingredients

  • 2kg organic oxtail
  • 2 stalks of celery, chopped fine
  • 4 good-sized carrots, peeled and chopped thin
  • 1 onion, chopped fine
  • 5 cloves of garlic, chopped fine
  • 3 dried bay leaves
  • 2 rosemary sprigs
  • 230ml of red wine
  • 400g of tinned chopped tomatoes
  • 920ml beef stock
  • Salt and pepper seasoning to your taste

The Method

  1. Using a large bowl, add the oxtail and season with salt, we recommend using generous amounts of salt.
  2. Place a pan over a high heat and start adding the oxtail in batches to brown - browning them all at the same time will cause inconsistency.
  3. After browning the oxtail, remove the final batch and put to one side then start to add the celery, onions and carrots until soft and the onions golden.
  4. Now add the garlic, rosemary and bay leaves and stir for a few minutes before adding the red wine, reducing the temperature and allowing this to reduce a little.
  5. Pour in the chopped tomatoes and place the oxtail back into the pan then add in the stock, just enough to cover the oxtail - put the rest to one side, you will need this later. Now season with more salt and pepper to your liking.
  6. Now boil and then start to reduce the heat before covering with a lid and leaving to simmer for 3 hours. Every 35/45 minutes check and add more stock if required.
  7. After 2 hours, remove the lid so the liquid can reduce and thicken.

Serve with potatoes made however you wish - we recommend buttery mash or roasted with dripping for that extra indulgence!

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